roasted parsnips and carrots

dice carrots, parsnips, celery, onion and toss in olive oil. add a few crushed garlic cloves. roast at 425. salt-pepper-cinnamon.

kale sardines anchovies fusilli

briefly sauté chopped kale in some oil from the anchovies. add some crushed red pepper. remove from heat.

add the rest of the anchovy oil and some olive oil to the pan. sauté 1 small chopped onion. then, add minced garlic, chopped anchovies, and chopped sardines. next, add a can of diced tomatoes, bring to a boil, then reduce to simmer.

cook the pasta. toss the kale, sauce, and pasta together. stir in chopped parsley.