Cheers to a Best Friend

There is nothing better than a best friend. For a shoulder to cry on even when you know you are in the wrong but just want someone to tell you your not, for a go-to to call up after a long day of work and need a reason to slam a bottle of wine, well.. just for someone to give you a huge hug and know they will always be there for you no matter what. This particular friend I am writing about is not really a friend actually, she's a sister. We have been through everything together, I mean everything. Dorm room fights at 3am, sneaking booze into the high school dance, late night dancing with no cares in the world. Recently my sister, best friend, whatever you want to call her, graduated from Thomas Jefferson Medical School and I have never been so proud. It was truly a moment in life that I will never forget. Me and six other family members flew to Philly to see this magic moment for our very own eyes. When it comes to accomplishments within all of our high school friends, we are all very blessed. We all landed solid jobs out of college and have all taken our own directions and made something for ourselves. I know within friends there is always friendly competition. She trumps it all, sorry ladies. I was in the orthopedic field for six years and have only met one female orthopedic surgeon. You go BB!!

I am posting this for all of you out there with a best friend, who has been there for you through the best and worst of times. Thank you B for all your love and support through everything. 

This post is for B, who puts a huge smile on my face when she decides to dive right into testing out one of my recipes and giving it her all. For your continued effort, I aploud you! Here is one for you to test out my love......and yes your love, Peter, will be very happy :)

Kale and Spinach Stuffed Shells with Sundried Tomato Pesto:

Jumbo Shells

1 bag of fresh spinach

1 cup of fresh chopped kale

2 garlic gloves, chopped

1/2 a yellow onion, chopped

1 cup ricotta cheese

1/2 cup marscapone cheese

1 cup cherry tomatoes

1/2 cup parma cheese

salt/pepper

Sundried Tomato Pesto:

1/4 cup toasted walnuts

1/4 cup sundried tomatoes with oil

1/4 cup olive oil

2 garlic cloves

1/2 cup parma cheese

salt/pepper

Cook shells until al dente...you don't want to boil them all the way because you are going to bake them.

In a pan, saute onion and garlic in olive oil for 2 mins then add in spinach and kale. Cook until just wilted. Add in the cherry tomatoes. Cook for 2 mins.

In a separate bowl, combine the ricotta, marscapone, and parma cheese. Mix as best you can and then add in the hot spinach/kale mixture so it helps melt the cheeses for easier mixing. 

Take the mixture and carefully spoon it into the shells. Set aside. 

In a food processor pulse garlic, walnuts, sundrieds, olive oil, parma cheese, and salt/pepper, until smooth. Top the shells with the pesto and bake on 400 degrees for 45 mins or until golden brown.