Miso Pesto Çılbır
+ bay area recs & IVF
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!
CATCH UP!
I’m back from my long weekend up in the Bay Area! I was on a little girl’s trip, and we did everything from kayaking with sea otters to hiking through redwoods and of course, eating lots of delicious food. I just love California so much. Some of the places we hit:
Tiya (contemporary Indian food in San Francisco)
Flour Craft Bakery (breakfast in Mill Valley)
The Cheeseboard Collective (pizza in Berkeley)
Oceanview Diner (breakfast in Berkeley)
Cultura (dinner in Carmel)
I guess cat is also out of the bag re: IVF! I shared last week on Instagram that we just completed a round of egg retrieval not too long ago, and now we have some embryos, which is exciting! Exciting, but still terrifying, because you just never know what kind of journey you have ahead with transfers. I’ve been trying to allow myself to be optimistic for the first time in a long time, but it still feels scary. If you’d like to learn a little more about what my experience has been like so far, I created an IVF story highlight on my Instagram page.
THINGS I’M LOVING!
You know how much I love my press-ons, and right now, I’m loving these super pale lavender nails from Olive & June. I have really small nail beds, so I love the extra short option they carry! As a nail biter, glue-on nails have been a life-saver, and I find the Olive & June Press ons to be the most sturdy — and they have really good colors!
I love red light therapy so much that in addition to my panel, I also got a face mask! I wanted something that would target my skin and that I could wear while doing other things like watching tv, cooking, etc. I got the Bon Charge Face Mask which has both red light and NIR settings and is super lightweight/doesn’t get hot. Right now for skin, I’m focusing on boosting collagen and elastin to help with fine lines and wrinkles! If you use code CW25, you can get 25% off your purchase if you order in the next 48 hours! #bonchargepartner
Aerie always pulls through with the comfy clothes, and right now I’m loving this oversized tee. I got it in the brown color with these matching biker shorts, but they a few other colors as well! I might snag the off-white one — all the tees are less than $20!
ACTIVE CODES!
Supplements
KALEMEMAYBE25 gets you 25% off your first order with Ritual!
Use my link to get up to 45% off Grüns gummy vitamins!
Food
KALEMEMAYBE gets you 10% off Fishwife products!
KMM10 gets you 10% off your first purchase with Ground Up Nut Butters
Other Products
CARINA10 gets you 10% off Starter Kits from Branch Basics!
CW15 for 15% off Bon Charge Red Light Therapy (or CW25 if you order in the next 48 hours as of 7/24 for 25% off!)
RECIPE!
I’m back with another spin on Turkish Çılbır! This one has a miso pesto made with arugula and pumpkin seeds, and then it’s topped with some soft sautéed shallots and served with toasty bread.
A few notes if you want to make your life easier:
Use premade pesto! If the idea of making fresh pesto at breakfast or lunch is daunting, use some that’s already made! Or, make some the night before :)
Use soft boiled eggs or fried eggs! If you’re stressed about poaching (which I don’t think you should be), this dish would also taste good with eggs in a different form.
That is all! Enjoy!
Miso Pesto Çılbır
Ingredients (serves 2)
Eggs
1 tbsp olive oil
1 shallot, thinly sliced
1 cup Greek yogurt
4 eggs
Zest of 1 lemon
Salt
Crushed red pepper/aleppo pepper
2 slices toasted sourdough, to serve
Miso Pesto
1 cup fresh basil, packed
1 cup arugula
2 tbsp pumpkin seeds
1 tbsp white miso paste
Juice of 1 lemon
1/3 cup olive oil
Pinch of salt
1. In a large skillet, heat up 1 tbsp olive oil on medium heat. Add the shallots, season with a little salt, and sauté for 3-4 minutes until shallots turn golden and soften. Remove from pan, and set aside.
2. Prepare pesto by adding basil, arugula, pumpkin seeds, miso paste, and lemon juice to a food processor. Pulse until everything is finely chopped, and then drizzle in the olive oil slowly while continuing to pulse. Pesto should be smooth and creamy — if it feels too thick, add in more olive oil. Season with a pinch of salt.
3. Spread yogurt onto the bottom of two shallow bowls. Set aside.
4. Wipe down the same pan you were using, and fill it up with a few inches of water. Bring to a boil, then lower the heat slightly to a gentle boil. Add a splash of vinegar, and create a swirl in the water. One at a time, crack an egg into a ramekin, and then gently lower the egg into the swirl. Repeat with the rest of the eggs. Splash the top of the eggs with water, and cook for 3-4 minutes until eggs have set but yolks are still jiggly and runny. Carefully remove with a slotted spoon, and let excess water drip out. Transfer two eggs to each yogurt bowl.
5. Drizzle on the pesto, and top with cooked shallots, lemon zest, and some red pepper. Serve with a side of toasted bread!
IN CASE YOU MISSED IT!
Last week, paid subscribers received another 30-minute budget meal recipe, this time some light and summery vegetarian tacos!
Just a reminder that anytime you become a paid subscriber, you get access to ALL of the recipes in the archive. You can always do a free 7-day trial as well!
