I took a tumble, and landed on my right hand, while walking through Golden Gate Park the other day and I must say, typing is a b****. Hence the minimal in posts. But since cooking is one of my favorite topics, and dinner is around the corner, I had to share what it is we are – as a unit – aiming to prep for dinner tonight – wish me luck and wish my fam luck for putting up with my demands across the kitchen. At least it’s an easy recipe, but I still won’t use a crockpot 😉 INGREDIENTS 6 cups low-sodium chicken or veggie stock 1/2 cup uncooked quinoa 1 small sweet onion, chopped 2 carrots, chopped 1/4 cup basil pesto 1/2 teaspoon crushed red pepper flakes 4 sage leaves kosher salt and pepper 1 parmesan rind 3 tablespoons lemons juice + 1 tablespoon lemon zest 2 cups roughly torn Tuscan kale 2 cans (14 ounces) cans cannelloni beans, drained grated parmesan, for serving {more} On another note – you know what’s the coolest? When you stumble upon your toddler grankid’s Netflix account and want to watch everything. Cause you miss …