You might think with all the sewing that’s been going on, that we’ve ditched the rest of life for a while. Luckily the only thing that is suffering is my sleep schedule! I mean, a toddler’s gotta play, and a girl’s gotta eat! We’ve been enjoying some awesome recipes from a new cookbook my sister gifted me as a thank you for our trip to San Francisco. It’s a Williams-Sonoma book called Cooking from the Farmer’s Market. I love it. When I meal planned October, I added one or two new-from-this-book recipes to each week, and I can say I’m now excited to plan November and try a whole slew of new ones. Here’s a couple we’ve loved (and happened to also photograph!)
Spaghetti with Arugula-Mint Pesto
5 cups packed arugula
3/4 cup packed mint leaves
1/2 cup EVOO
1/2 cup shaved parmesan
2 cloves garlic
Zest of 1 lemon, plus 2 Tbs lemon juice
Salt and Freshly Ground Pepper
1 Lb Spaghetti, cooked to al dente
Blend first 5 ingredients in a blender until smooth. Add lemon zest and one Tbs lemon juice and blend. Adjust seasoning with salt and pepper, then refrigerate pesto until ready to use. Toss hot spaghetti with pesto and thin with a small amount of pasta water if necessary. Add remaining 1 Tbs of lemon juice, taste, season, and divide into bowls. Yum.
Dill-Pepperoncini Tuna
Not from the book…but amazing. Recipe HERE. I added yellow bell pepper.
Asparagus Omelet with Chives and Garlic
1/2 lb asparagus spears
4 Tbs EVOO
2 Shallots, chopped (I used red-onion)
8 fresh chives
2 cloves garlic, minced
5 large eggs
Salt and freshly ground pepper
Preheat oven to 325 and position rack in top 1/3. Cut asparagus into 1″ pieces and boil gently for 3 minutes in salted water. Drain, rinse with cold water and pat dry. Warm 2Tbs EVOO over medium heat and cook onions until soft. Add chives, garlic and asparagus and sauté until tender, about 2 minutes. Whisk eggs in another bowl, and pour into pan. Cook until eggs are set around the edges, about 5-7 minutes, then transfer to the oven to set, about 7-9 minutes. Let cool briefly. Invert onto a large serving dish, cut into wedges and enjoy right away. Maybe even with a sprinkle of feta on the top?
This little guy loved all of them. And he’s got a new grin! “Show us your teeth!” we laugh, and he does.
Sometimes, I do, too!
All these vegetarian recipes and more can be found above in the Seasonal Veggies tab. Some of my other all-time-favorites are listed under Delicious Food.
