It’s not often I impress myself, but today, on day two of Farmer’s Market Fare, I did just that.  Dinner is my favorite meal of the day, so quite naturally I’ve been thinking of what to prepare since I woke up at 11:00 Am this morning (back off, it’s the weekend!).

While we were out shopping for a new dog kennel, I remembered that on a recent trip to the new downtown Lund’s, I came across and purchased Barilla Veggie Penne.  With this, I rushed home to dig through my refrigerator and form the dinner plan.  After much contemplation and a glass of Chateau St. Michelle Pinot Gris, I settled on Pear Tomatoes, Kale, Chickpeas and Cherry Bombs.  Yes, I am still fixated on the Cherry Bombs.

Penne with Kale, Chickpeas and Pear Tomatoes (serves 2 generously)

• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1 tsp sea salt
• 1 tbsp garlic, diced
• 2 cherry bombs, diced
• 4 cups kale, stems removed
• 2 cups pear tomatoes, halved
• 1 1/2 cup chickpeas, prepared if dried, drained if canned
• 4 oz Barilla Veggie Penne

Prepare Penne according to package directions.  Heat olive oil over medium-high heat; add salt, pepper, garlic and cherry bombs; cook roughly 2 minutes, until garlic is fragrant.  Add kale; cook 5 minutes, until kale is bright green and wilted.  Add chickpeas and tomatoes, cook just until warm.  Toss in penne.

I served this dish with Rosemary Olive Oil Ciabatta that I picked up at the Take-n-Bake bread counter at Kowalski’s.

Don’t even act like you’re not impressed.