Cooling Greens

August 20, 2017

This August heat has inspired me to reach for anything green from the season’s bounty, switching up my weekly shopping trip which seems to zeroed in on auto-pilot. Let’s see what this exercise has produced.

From the top:

It started with this green spider orchid from Trader Joe’s inspiring the rest of my selections.

Locally grown Honeydew melons are just the break I needed from Watermelon.

These Green Zebra heirloom tomatoes will switch up that Summertime BLT or Caprese.

Local fresh herbs…it doesn’t get better. Basil for a Pesto Pizza on the grill or maybe a Pesto Potato Salad…Parsley and Mint for a Chimichurri to compliment anything grilled.

Zucchini have gotten a bad rap by showing up on your desk or doorstep by the bagful. Take full advantage by grilling them up with some onions, peppers and tomatoes or knocking out a batch of Zucchini Muffins.

Photo: gp

 

 

 

 

 

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Always On Hand

December 11, 2015

Parsley, walnuts, Parmesan and Bucatini…simplequietmodern pantry staples. And, just what you need for Walnut-Parsley Pesto with Bucatini… a perfect Meatless Monday supper to give you a break from all the holiday party fare. Hearty and satisfying, you won’t be missing the moo, cluck or baa.

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This deconstructed pesto variation, adapted from the Chris Morocco original found in Bon Appetite, will serve four and can be whipped up at a moments notice. Gather your ingredients: 12 oz package of dried Bucatini, 1 cup of toasted walnuts, 2 cloves of garlic finely grated, 1 1/2 cups grated parmesan, 1/3 cup olive oil, 1 cup chopped flat leaf parsley and a couple good pinches of red pepper flakes. Pulse the walnuts in a food processor until finely chopped and add to a bowl containing the chopped parsley, parmesan, garlic and pepper flakes. Stir in oil to combine and season with salt and pepper. Cook the Bucatini according to package directions. Drain, reserving about a cup of the pasta water. Add pesto to the pasta adding small amounts of pasta liquid as needed until until the pasta is well coated. A glass of wine and a bowl of clementines and dinner is done.

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Photos:gp

 

Presto…pesto

July 26, 2012

Well, I love pesto. On pasta hot or cold…on pizza…even in potato salad. But, I’ve never had arugula pesto. How did this happen? I love arugula too and yet this had somehow missed my plate. When I found this recipe , which couldn’t be simpler, and tweaked it based on what was at hand…I had a hit. The simple ingredients provided a great lemony mix…fresh. There was no waiting  for a pizza or focaccia dough to rise so I split a small Syrian wood baked loaf, spread the pesto and topped it with some bocconcini  mozzarella…simple…perfect.