Pesto Parmesan Scones

On this day last year: Let’s Taco’bout it!: Island Tacos (2013)



My mom loves scones a lot. A lot, a lot. I do not think I know a single individual that loves scones as much as that wonderful woman.

Whenever we end up in a coffee shop together, one of us always walks away with a scone, because my mother claims coffee just demands for a little something else! I don’t hate the way she thinks 🙂

I have fond memories of spending afternoons running errands together when I was young, climbing in and out of our mini van, scooting around town on Saturday afternoons. Just as my brother and I would start to grow weary, and most likely a little fussy, she would suggest, in a whisper- as if it was a new idea or something we’d never done before, that we stop somewhere and get a little snack! Nathan and I would lean forward, nod our tired little heads, and we would pull into the closest Panera. Moments later, we would leave with two hot chocolates, a coffee, and a few scones in hand- much happier campers.

Fast forward several years, and I’d like to dedicate this post to her. I have two other scone recipes posted, but both happen to be sweet. Thus, I thought it was time I post a more savory bread recipe.

I hope you like it as much as we did!

With love, and warm memories,

– A rented kitchen




  • 3 ¼ cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cups cold butter, cut into pieces
  • 1 cup buttermilk
  • ¼ cup pesto
  • 2/3 cup freshly grated parmesan cheese
  • Melted butter


  1. Preheat your oven to 425˚F. Spray a baking sheet with a thin layer of nonstick spray and set aside.
  2. In a large bowl, combine the first six ingredients, stirring until well combined.
  3. Add the butter, mixing in with either your fingers, a fork, or a pastry blender, until the butter forms coarse crumbs.
  4. Add the buttermilk, parmesan, and pesto. Stir the ingredients in, until a dough forms. Then use your hands to truly bring the dough together.
  5. Transfer the dough to a clean, dry, and lightly floured surface. Kneed for a few minutes and then divide into two circles.
  6. Pat the two dough circles into 7-inch circles. Cut each circle into 6 or 8 triangles, transfer the triangles to the baking sheet, and brush with a light layer of butter.
  7. Cook the scones for 12-14 minutes* or until light brown.
  8. Serve warm and enjoy!



Notes and Tips!:

  • Yield: About 12 scones (more if you cut them on the smaller side!)
  • If cooking wedges, bake for 12-14 minutes as listed. If cooking roughts or square scones, decrease cook time to 9-11 minutes.
  • Source: How Sweet Treats
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’! (Recipe links found below)

Garlic Parmesan Mushrooms



One of the best parts of my week is the community potluck that takes place in the basement of my building. Every Tuesday night, about 20 of us Seminary students gather together to eat. It’s a glorious few hours filled with a lot of food and laughter.

I made these mushrooms for one of our community potlucks a few months ago. At first I was nervous, because a lot of people don’t like mushrooms. I cannot understand that because I love mushrooms, and find them to be incredibly delicious! Thus, because I thought I might be alone in that love, I did not photograph the mushrooms for this post. I was sorely mistaken.

These scrumptious mushrooms were devoured at that potluck! There were zero leftovers- nothing left for me to enjoy or photograph! I could not be upset about that, because I was very grateful the group enjoyed them, and it gave me an excuse to make them again!

One fun fact about mushrooms is that they contain twice the amount of protein as other vegetables, making this side dish a very healthy option at your vegetarian dinner table. Thus, in addition to your regular vegetable health benefits, you are also racking up on protein points- a win-win in this situation!

Bookmark this recipe! With a little bit of salt, garlic, and parmesan, these mushrooms will disappear before your eyes. You’ve been warned.

Come back soon!

With love,

A Rented Kitchen




  • 24 oz. mushrooms, stems removed and thinly sliced
  • 6 Tbsp. butter
  • 1 tsp. minced garlic
  • 1/2 tsp. garlic salt to taste
  • grated Parmesan cheese


  1. Prepare the mushrooms by rinsing, removing their stems, and slicing them into strips.
  2. In a large skillet, melt the butter over medium high heat.
  3. Once melted, add the mushrooms and garlic to the pan, and cook for about 15 minutes, stirring occasionally.
  4. Add the garlic salt (to taste), and stir.
  5. Remove the mushrooms from the heat, place in a bowl, and toss with Parmesan cheese until the cheese is melted and dispersed.
  6. Serve warm and enjoy!



Notes and Tips!:

  • Source: yourLDSblog 
  • Like this recipe? Try these other delicious vegetable dishes by ‘A Rented Kitchen’ (recipe links found below photos):

Kale Pesto with Lemon and Parmesan


If you have a nut allergy, or are a college student and don’t want to spend your entire pay check on pine nuts, pesto can be a sore subject. Buuut, I have good news! Check out this nut-free pesto recipe, for your tasting! Your tummy and wallet have never been so happy, I know.

I was inspired to make this kale pesto as a sauce for a delicious dinner of sweet potato ravioli . However, after enjoying all my raviolis I still had a good amount of pesto left and found a number of alternate delicious uses for pesto!

Check it out.

  • A dollop of this pesto on a baked potato (yes please).
  • Spread some of this pesto on a piece of toast, sprinkle with parmesan, and broil for 30 seconds. (YUM!)
  • Fry an egg, and throw it on top of a piece of pesto-topped toast! (ok, yes.)
  • Stirred into cooked pasta! (what’s not to love?)

See what I’m saying? This pesto recipe is so versatile, you won’t want to spend a dollar on sour cream, pasta sauce, or nuts ever again!

You’re welcome.

But above all, don’t forget to try this recipe with my favorite sweet potato ravioli.  It’s a beautiful combination.

From my kitchen to yours, over and out.


Kale Pesto Ingredients

  • 1 bunch of kale
  • 2 cloves raw garlic
  • ½ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons Meyer lemon juice
  • Pinch of  salt
  • Black pepper, a few grinds

Pesto Directions

  1. Wash the kale under very hot water to remove any critters and dirt (especially if from a garden or farmer’s market!). The kale should turn bright green.
  2. Spread each kale leaf out on a cutting board and use a paring knife to remove the ribs. You only need to worry about the largest stems- use your discretion for this.
  3. Place all ingredients in a food processor. Puree until the pesto has reached your desired texture, about one minute, and is completely blended.


Notes and Tips!:

  • Pesto Recipe Source: Shockingly Delicious
  • Store in a covered container in the refrigerator for several days.
  • Enjoy with my delicious Sweet Potato Ravioli pictured above!
  • Like this recipe? Check out these other yummy snacks and dips below!

Quinoa and Parmesan Kale Patties

I have somewhat of a theme going on- patties. I just noticed this, and I’m not sure what it is about a good patty, but I am definitely a fan! It all started out with the Quinoa Burger, and then there were the Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce. And here we are at take three with these fantastic Quinoa and Parmesan Kale Patties!

The best thing about this meal is that there are two best things. 1) This meal is extremely healthy for you! Kale and quinoa are loaded with phytochemicals and nutrients that your body needs and craves. That alone is reason enough to go buy the ingredients right now. 2) These little guys are delicious and can be dressed up beautifully with avocado slices, lime, cilantro, salsa, or soy sauce! Your whole family is going to love them. I’ve been munching on them the last few days, warming up a patty whenever I get hungry, and I promise you it’s worth it. Get some more greens in your diet, Try these Quinoa and Parmesan Kale Patties and do something new. Sometimes mixing it up is just what you need!



  • 1 cup quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 spring onions, thinly sliced
  • ¼ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2-4 Kale leaves
  • 1 cup breadcrumbs*
  • 1 teaspoon olive oil
  • Optional toppings: avocado, cilantro, lemon juice, salsa, garlic oil, Braggs Amino Acid Spray, Soy sauce


  1. Combine 1 cup of dry quinoa with 2 cup of water in a medium sized saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for about 20 minutes, or until the water has been absorbed.
  2. Prepare the kale by rinsing 2-4 large leaves, and then cutting the leaf from the stem. Chop or tear the leaves into bite-sized pieces and place them in a steamer basket. Fill a large pot with 2-3 inches of water and heat at medium-hot heat. Place the streamer basket in the pot, over the water. Cover the steamer basket with the pot lid and steam for 3-5 minutes.
  3. In a large bowl, combine the cooked quinoa, eggs, parmesan, sliced onions, spices, kale, and breadcrumbs. Mix well so that the moisture from the eggs is evenly absorbed.
  4. Heat 1 teaspoon of olive oil in a large skillet over medium heat.  Using your hands or a ¼ measuring cup, scoop batter onto the frying pan in the shape of patties.
  5. Cook each patty for 5-7 minutes on each side.
  6. Serve warm and top with slices of avocado slices, salsa, soy sauce, cilantro, Braggs Amino Acid spray, or lemon juice if desired.

Notes and Tips:

  • If you’re gluten free, use gluten free breadcrumbs! I used Italian flavored.
  • These patties keep well! Store them in an air-tight container, microwave 2 for 1 minute, and enjoy!
  • I tried these patties with avocado slices, sprinkled cheese, salsa, soy sauce, and Braggs (not all at the same time!) and each combination was delicious!
  • Source: Yummy Supper
  • Want more kale in your life? Try these Baked Kale Chips or this Sweet Potato Pizza with Caramalized Onion, Goat Cheese, and Kale!

Tabouli Stuffed Baked Tomatoes

Well, it is almost the end of August, which for many, marks the conclusion of vacation days and pool time for the year.  School started again today (hard to believe I’m already halfway through college!), which also means not only is there no more vacation, but there’s also no more free time- at all. Oh joy.

I know during the busy fall season, which we are so quickly approaching, there’s rarely enough time to prepare a long and time consuming meal. Thus, I am giving you this little gift of a recipe. These tabouli stuffed tomatoes are easy and delectable. You can make the tabouli that morning before class or work, or even the day before it you’d like! Once the tabouli is prepared, all that’s left is a few minutes of baking and wa-la! You have a delicious and simple entrée dish on your hand.

Pair these tomatoes with some Parmesan Zucchini chips or a tossed salad and you will have a five-star meal. You might even have a few moments of free time!


  • 4 Large tomatoes
  • ½ cup Italian seasoned bread crumbs
  • ¼- ½ cup shredded parmesan cheese
  • 1 box of Tabouli
  • 2 Tbl olive oil (or amount directed necessary on the tabouli box)
  • juice from ½ a lemon


  1. Prepare tabouli as instructed on the box- usually this involved adding about 2 cups hot water to the dry tabouli, allowing it to sit, covered, in the refrigerator for one hour.  Then add the olive oil and lemon juice, and allow the tabouli to sit another 30 minutes to an hour in the refrigerator.
  2. Once tabouli is ready, preheat the oven to 350 degrees and spray an 8×8 inch cooking pan with a light layer of non-stick cooking spray.
  3. Slice a layer off of the top of each tomato, removing the stem and allowing an opening in the top of the tomato.
  4. Using a spoon, remove the inside of the tomato, both the meat and seeds. Be careful not to poke through the side or bottom of the tomato! Generally you can scrape along the inside of the tomato’s wall, removing the flesh from thick layer of skin.
  5. Arrange each tomato in the dish so that they can stand up on their own.
  6. Fill each tomato with an even amount of tabouli.
  7. Cover the tabouli with a thin layer of bread crumbs and parmesan cheese.
  8. Bake for 20 minutes, or until cheese is melted and warm all the way through.
  9. Serve and enjoy!


Notes and Tips!:

  • This recipe is super easy, but time management is crucial! You don’t want to forget to make the tabouli in advance because it takes an hour minimum to set. It is perfectly fine to prepare the tabouli several hours, or even a day, in advance, as long as it is stored in a covered container in the refrigerator.
  • If you like this recipe, you may also like: Roasted Eggplant with Tomatoes, Mint, and Goat Cheese