Dear friend,
2021 already holds so many possibilities. The sun is making more appearances in Portland, and we’re starting to see flowers and trees beginning to bloom. The Biden Administration has increased access to the Covid vaccine, and most adults will have access by May 1. We were fortunate enough to partner with OHSU and provide vaccines to our most vulnerable volunteers.
And spring produce is starting to become available! Thanks to our relationship with Rinella Produce, we’re beginning to see fresh vegetables like asparagus, peppers, broccoli, and zucchini at Preston’s Pantry and in our Delivered Food Boxes.
We’re starting this season off with lots of optimism. To celebrate, Lift UP volunteer and board member Jenn Louis shared a recipe inspired by the wonderful changes spring brings to Portland. Jenn is a celebrated Portland Chef and author. Learn more about Jenn Louis here.
Fettuccine with Cayenne, Fennel, and Kale
Though this recipe takes a little time to make, it is easy and approachable because fresh fettuccine is widely available in most grocery stores. The kale is braised, which yields a tender and slightly chewy green, standing up to the pasta well, and the flavor becomes nice and sweet, with the cayenne adding a layer of heat.
SERVES 6
1⁄2 cup [120 ml] olive oil
11⁄2 large yellow onions, diced
11⁄2 large fennel bulbs, diced
6 dried cayenne chilies, finely ground
6 cloves garlic, thinly sliced
11⁄4 pounds kale (any type), stemmed and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
18 ounces fresh fettuccine
Fresh lemon juice
2 ounces Parmigiano-Reggiano, shaved
In a large sauté pan, heat the olive oil over medium-low heat. Add the onions and fennel and cook, stirring occasionally, for about 30 minutes, until translucent and tender. Add the cayenne and garlic, stir, and cook over low heat for another 10 minutes, stirring occasionally. Add the kale and continue to cook until the kale is tender and sticky, about 30 minutes, stirring occasionally. Season with salt and black pepper.
Bring a large pot of salted water to a boil. Drop the fresh pasta in the boiling water and stir immediately so the noodles do not stick together. Cook the pasta for 30 seconds, remove from the water, and add to the kale mixture. Reserve a little of the pasta water and add to the sauté pan, tablespoon by tablespoon, until a light sauce is created. Cook for up to 1 minute but be careful not to overcook the pasta. Season to taste with salt, pepper, and a few drops of lemon juice. Divide among six bowls and top with shaved Parmigiano-Reggiano.
Enjoy!
Gratefully,
The Lift UP Team
With spring right around the corner, the Lift UP Annual Spring Food and Fund Drive will be here before you know it! Consider partnering with Lift UP to support our neighbors who face obstacles in obtaining the food they need to maintain healthy, happy lives.
For more information, contact Community Engagement Manager Brett at brett@lifturbanportland.org or 503-221-1224 ext. 106
Food brings us together.
