***Click here to enter this week’s giveaway for custom eco-friendly grocery bags!  Giveaway ends September 6, 11:59pm.***

We’ve had mixed results with our garden this year.  Thanks to a few weeks of some blazing summer heat (which scorched a few plants), and one of our trees that randomly decided to grow like crazy directly over the garden (blocking the sun over a third of the bed)…we didn’t get quite the harvest we expected.  But we definitely had tremendous success in one area — tomatoes!

Actually, all of our tomato plants have been going crazy, but there is without a doubt one leader of the pack — this one huge cherry tomato plant.  Apparently it’s going for the gold — I’ve never had so many cherry tomatoes in my life!  So fun to eat and share with friends.  :)

One of the recipes I was looking forward to trying with them this summer was a simple no-bake vegetable lasagna.  I’ve seen this approach for years, but have somehow never tried it myself.  So last week, I (very briefly) heated up the stove to boil the lasagna noodles and saute the veggies (kept it simple with zucchini/squash).  And then had maybe a little too much fun playing with my food and assembling these cuties.  Since I was just cooking for me, myself and I that day — I quartered the recipe.

And while I must admit, the word “lasagna” in my mind has always equaled “WORK” — these little guys were completely simple!  I pretty much followed Martha’s recipe and kept things totally simple (with yummy, vegetarian ingredients), and they came together in about 20 minutes total, and were completely delightful!  I loved the no-sauce approach — just fresh, light, delicious ingredients.  And a perfect way to use up some cherry tomatoes.  AND, I didn’t even have to heat up my oven. Yessss!

Can’t wait to give this a try with some other creative ingredients soon!

No-Bake Summer Lasagna Recipe
(Adapted from Everyday Food)

Ingredients:

• 1/2 cup ricotta cheese
• 3 Tbsp. grated Parmesan cheese
• 3 Tbsp. + 2 tsp. extra virgin olive oil
• coarse salt and ground pepper
• 8 lasagna noodles
• 2 small garlic cloves, minced
• 2 pints grape tomatoes
• 2 zucchini (about 1 lb) — I used half zucchini, half yellow squash
• small handful fresh basil (optional)

Method:

In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Over the years, I’ve had a number of friends approach me who are just getting into cooking, and are looking for a good recipe to begin with.  My recommendation to them (and anyone else looking for a quick meal) is always . . . stir-fry!!!

Without a doubt, stir-frys are one of my favorite go-to meals.  They’re quick, fresh, well-balanced, healthy, affordable, easy, and (perhaps my favorite!) they are the perfect way to use up ingredient leftovers!!!  Just round up whatever veggies are in the house, and add in some protein or noodles if you’d like (or you can go vegetarian or carb-free!), and within minutes you can have a delicious, flavorful dinner ready to go.  It’s really hard to go wrong.

I’ve included all sorts of ideas below for various veggies, proteins (meat/seafood/tofu/etc.), and carbs (pasta/rice/etc.) you can use.  And then also typed in a yummy Asian sauce recipe (although you can use just about whatever sauce/seasonings sound good).  In the dish pictured above, I used up some leftover broccoli slaw that I had on hand (a fantastic kitchen staple I’d recommend!), and then also threw in some sliced yellow onion and shrimp.  Super-quick and delish!!!

So grab your skillet and get to stir-frying!  You’ll be glad you did!  :)

Quick & Easy Stir-Fry
(Adapted from Kohler Created)

Ingredients:

For Stir Fry

• 2-3 cups veggies of your choice. (Pictured above is broccoli slaw and yellow onions.  I often also use broccoli, scallions, carrots, onions, peppers, spinach, squash, tomatoes, zucchini and/or various other veggies.  Just about anything works.)
• 1/2 lb. of pasta or 1 1/2 cups rice (whatever is enough to make 3-4 cups of finished pasta/rice)
• 1 1/2 cups protein (beef, chicken, pork, shrimp, seafood, tofu, etc.)
• 2 tbsp. olive oil

For Sauce

• 2-3 Tbsp. soy sauce (to taste)
• 1 Tbsp. brown sugar (more if you want a sweeter stir fry)
• 1 Tbsp. rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp. sesame oil
• 1 tsp. sriracha (optional – add more/less to taste)
• freshly ground black pepper, toasted sesame seeds, and/or chili flakes (optional)

Method:

Prepare noodles or rice according to directions.

In a small saucepan, add in each of the sauce ingredients and whisk together.  Cook over medium heat, stirring occasionally, until the brown sugar is dissolved.  Do not burn.

Meanwhile, stir-fry your protein (meat, tofu, etc.) in a large skillet or wok with olive oil over medium-high heat until cooked.  Remove protein from skillet and set aside.

Add veggies to skillet, and stir to coat in the remaining oil.  (Add 1/2 Tbsp. oil if need be.)  Stir-fry the veggies in the skillet over medium-high heat for 3-4 minutes.  Then add in the (drained) noodles or rice, along with the cooked protein.  Pour sauce evenly over stir fry and stir to coat. Cook an additional 1-2 minutes. Add sesame oil and sriracha (optional). Then garnish with sesame seeds and freshly ground black pepper, and serve!

Ali’s Tip:

Feel free to also toss in a bag of frozen veggies to make your stir-fry!  Grocery stores now sell a zillion delicious varieties.  So just pop the frozen veggies in the microwave to thaw out a bit (or thaw them in the fridge), drain, and then add to the skillet.  Now that’s quick and easy!  :)

Growing up, I remember eating pasta…a lot.  But while the rest of the family would always enjoy the amazing array of sauces my mom made, my request was always “plain, please!”  On rare occasions, I might branch out and sprinkle a bit of Parmesan on top, but otherwise, sans anything sauce-related.

It’s true.  I was that child.  :S

Thankfully, I think that stage came to an end once I hit high school.  But my love of simple pasta dishes has undoubtedly continued to this day!  One of my absolute favorites to make — especially when short on time (or budget!) — is this classic Italian spaghetti.  As the name states, it’s famous across Italy for being made with just four simple ingredients (well, six if you include the salt and water).  I know you’re skeptical, but it really is full of perfectly-balanced, classic flavors!

Since there are just four ingredients, my advice would be to use good quality everything — good olive oil, real garlic cloves (not the minced stuff from the jar), good peppers (either dried or fresh), and of course…good pasta.  :)  It’s traditional to eat the pasta as is, but if you want, you can also garnish with some Parmesan and/or chopped parsley.

There is a reason why classics are classics!!  Love this one!!!!  :)

Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil & Chili Peppers)
(Adapted from DeLallo)

Ingredients:

• 1 lb. dried spaghetti (regular, whole wheat, brown rice, etc….you pick!)
• 5 Tbsp. good quality extra-virgin olive oil
• 5-6 cloves of garlic, cut in half or finely minced
• 1 dried small red chili pepper – seeded and minced (or 1 tsp. dried chili pepper flakes)
• salt
• (optional toppings: grated parmesan or chopped fresh parsley)

Method:

Bring a large pot of water to a boil. Add a generous amount of salt (a few tablespoons) and then the spaghetti to the boiling water. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.

The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde – that is, just before it becomes brown – add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.

Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.

Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili…if you can take it. Normally no grated cheese is needed.

Ali’s Tip:

I love a little heat in my pasta, so actually used two chilis.  You can also experiment with leaving some of the seeds in if you like a little kick in your pasta!  :)

Wow!  I think I’ve officially found my new favorite pasta for 2010!

Happened to be, well, “gawking” around on FoodGawker this weekend when I came across this recipe for “toasted macaroni”.  Indeed. Did not know those two words went together!  So I decided to investigate…

Let’s just say, Quizno’s was right.  “Toasted tastes better”.  Much better.  :)

The pasta turned out fantastic!!  The extra flavor that came from the toasty-ness, enhanced by being cooked in the chicken broth, totally made my day!  Definitely a delicious (and gorgeous) kick up from normal pasta.  And the creamy mushroom and white wine sauce was heavenly — full of fresh, delicate flavor that served as a perfect compliment to the pasta.

Pretty sure this one disappeared in our house pronto.  But will definitely be making a second appearance…pronto.  :)

Toasted Mushroom Macaroni
(Adapted from No Tea After 12)

Ingredients:

• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced
• 2 cloves garlic, minced
• 1/4 cup flat-leaf parsley, chopped
• 1 tsp. dried oregano
• 1/2 cup dry white wine
• 8 oz macaroni, or other pasta
• 2 cups chicken or vegetable stock
• 1/4 cup cream
• 1/4 cup freshly grated parmesan cheese
• 1/4 tsp. freshly ground black pepper
• salt to taste

Method:

Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown (this should take about 5 minutes).  Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender.  (This should take approximately 10 minutes.)

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more parmesan if you’d like!

Ali’s Tip:

Any mushrooms would work with this!  Or to give an extra kick of flavor, feel free to add in some shallots or onions.  Yum!  :)

So did you raise an eyebrow at the name of this soup?  I did!!  :)

One of my friends actually posted the recipe on Facebook this month.  And since she’s a fantastic cook and recommended it, I decided it was worth a try.  Figured the combination sounded good for a pasta… so why not a soup?

Happy to report I was more than pleasantly surprised!  I ended up making a half batch, and it was remarkably simple and speedy to pull together.  And the flavors worked well together (no worries – not too lemon-y or spinach-y).  But my new discovery with this recipe was the use of egg as a thickener!  Apparently this technique of mixing beaten eggs and lemon juice (avgolemono) is well-known and used by our friends in Greece, but this was my first time trying it.  Remarkable!!  When added to the broth, it instantly thickened the soup, and gave it this beautiful creamy texture.  Very fun – will definitely be trying it again soon.

So if you’re looking for something new to try in the new year, broaden your horizons and give this soup a try!  Tres delicious.  :)

Spinach & Lemon Soup with Orzo Recipe
(Adapted from The Kitchn)

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves, smashed or minced
• 1 large onion
• 1 tsp. red pepper flakes (or more, depending on your taste)
• 1 tsp. dried thyme
• 1 (10 oz.) package frozen spinach, thawed and drained of excess water
• 1 1/2 cups orzo
• 8 cups chicken or vegetable broth
• 4 eggs
• Juice of 3 lemons (feel free to add this gradually to taste)
• fresh flat-leaf parsley, chopped (to serve)
• freshly-grated Parmesan (to serve)

Method:

Heat the olive oil in a large heavy pot or Dutch oven. Cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth.

Bring to a light simmer, then turn the heat down and simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down for a moment or two.

Whisk eggs vigorously in a largish bowl, then whisk in the lemon juice. Whisk for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladleful of the soup broth to the eggs and whisk vigorously. (If you want to be really sure not to curdle the eggs, take a ladle of soup and cool it a bit before tempering the eggs.) Whisk in two more ladles of soup broth, whisking each well and letting them cool.

Add the egg mixture to the soup pot, whisking very well. Return to very low heat, stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.

Ali’s Tip:

As my friend suggested, feel free to use fresh spinach in this as well.  In place of the 10 oz frozen package, just use about 2 cups of chopped, packed fresh spinach.

Mmmm…one of my favorite things about the holiday season is the celebration of cinnamon.  It’s everywhere!  In candles, in cookies, in warm drinks, and now…in pasta!  :)

Last Christmas, Santa brought me The Splendid Table’s “How To Eat Supper” cookbook, and I’ve totally enjoyed exploring its recipes over the past year.  But my favorite of them all — which interestingly was the first one I tried — is this pasta recipe with the cinnamon-tomato sauce.  I remember initially giving it a try because I already had all of the ingredients on hand.  But wow – definitely underestimated how much I would enjoy it!!

The sauce is, of course, the rockstar of the recipe.  It mainly calls for common tomato sauce ingredients, but the addition of the wine, hot pepper, and the subtle yet phenomenal taste of cinnamon (YUM!) give it an entirely new depth.  This is the vegetarian version, but feel free to add in some sliced chicken breasts or (in keeping with the “Greek” theme) lamb!

Definitely a simple, uniquely delicious recipe to keep on file.  Enjoy!!

Pasta with Greek Cinnamon-Tomato Sauce
(Adapted from “The Splendid Table’s ‘How To Eat Supper’: Recipes, Stories and Opinions from Public Radio’s Award-Winning Food Show)

Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1/2 cup (tight-packed) fresh flat-leaf parsley leaves, coarsely chopped
• 1 heaping Tbsp. tomato paste
• 6 cloves garlic, minced
• 1 1/4 tsp. dried oregano
• 2 tsp. ground cinnamon
• 1 tsp. sugar
• 1 tsp. ground Aleppo pepper or other medium-hot chile; or 1/2 tsp. red pepper flakes
• 1/2 cup dry white or red wine
• 2 lbs. ripe summer tomatoes; or 1 can (28 oz.) whole tomatoes with their juice
• 1 lb. hollow dried pasta (rigatoni, penne, ziti, perciatelle, etc.)
• 1 1/2 cups fresh goat cheese, crumbled
• salt ‘n’ pepper

Method:

Bring salted water to boil in a large cooking pot.

Heat olive oil in the bottom of a large saute pan (or skillet with tall edges) over medium-high heat.  Stir in the onions, parsley, and generous sprinklings of salt and pepper.  Saute the onions until translucent.  Then stir in the tomato paste, garlic, oregano, cinnamon, sugar, and Aleppo pepper.  Turn the heat down to medium and saute for 1 minute.  Add the wine and cook for 1 minute.

If using fresh tomatoes, grate them on a grater over a bowl, and add the pulp with its juices to the pan.  For canned tomatoes, crush them as they go into the pan.  Raise the heat to medium high and cook the sauce for 8 minutes, or until thick.  Taste for seasoning and remove the pan from the heat.  Cover the pan.

Meanwhile, once the water in the cooking pot has reached a rolling boil, add the pasta.  Cook according to package instructions, until it is tender but still has a little bite.  Once the pasta is done, drain it in a colander and then add it to the sauce.  Toss over the heat for a minute or more to help the sauce permeate the noodles.  Serve sprinkled with goat cheese.

Ali’s Tip:

If cooking this in the winter (when flavorful, fresh tomatoes aren’t in season), definitely recommend always buying canned whole (instead of diced, petite diced, etc.) tomatoes.  For the same prices as the others, you end up getting the highest quality of tomatoes.  (The “lesser” quality ones end up being diced, pureed, etc.)  So even if it calls for an extra 2 minutes of chopping, know that you’re getting the best of the best.  :)

Some people have shelves full of cookbooks in their house.  Others have piles and files of recipes clipped from magazines.  Me?  I have ne-ver-end-ing columns of recipes bookmarked on my laptop!!  Seriously — my columns in my Firefox bookmarks are so long you have to scroll through them.  My oh my.  :)

So this week, decided to revisit some of my original favorites and bring them to life!  First up was this quick, delicious-sounding brown butter pasta recipe that I’d bookmarked from Miss “Everyday Italian” herself.  The short, common list of ingredients had caught my eye months ago, and the raving reviews made it sound even better!

Thus, I gave it a try today — substituting in tortellini instead of ravioli — and was completely impressed!  (This comes as no surprise, being that I heart Giada’s recipes!!)  The balsamic brown butter sauce was a total delight, full of wonderfully complementary flavors.  And then the extra crunch of the nuts mixed with the soft, cheesy tortellini was absolutely perfect.  I only had cheese tortellini on hand, but next time will definitely try mixing it up with some other flavors/varieties of tortellini or ravioli.

Definitely a fantastic option for a quick, inexpensive, yet classy dinner!!

Tortellini with Balsamic Brown Butter Recipe
(Adapted from Giada DeLaurentis)

Ingredients:

• 18 to 20 ounces store-bought tortellini or ravioli (pick your favorite flavor!)
• 6 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)
• 1/4 cup grated Parmesan

Method:

Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.

Ali’s Tip:

Feel free to of course add any favorite cooked meats or veggies to this dish as well!  Mushrooms and/or sausage come to mind as fun, easy ideas…

In honor of this crazy recession we’re going through, it’s officially Cheap Eats Week on the blog!  I’m going to be posting one recipe a day that is super-delicious, but will also be an especially pleasant surprise at the checkout counter.  :)

To kick things off, I’m stoked to share one of my all-time favorite recipes with you – spaghetti carbonara!  Fondly dubbed the “eggs and bacon pasta” by my friends, this classic Italian dish has been a staple in my kitchen since college.  I was actually introduced to it by the wife of one of my professors, who not only was a fantastic cook, but had also spent some time living (and cooking!) in Italy.  I remember walking into their house the night they made this, and being surprised by the heavvvvvenly smell of bacon and eggs coming from the kitchen.  Was a little doubtful about how those flavors/textures would translate to pasta, but I instantly became a fan.  (As have the probably 25+ people who have tried this at my house over the years!)

It’s truly one of my favorites — simple, packed with delicious flavor, and made with ingredients I almost always have on hand.  But perhaps the best part?  It literally costs about $5 to make — and easily feeds at least four!

So if you like eggs and bacon, trust me that this is a good one.  You must give it a try!  :)

Spaghetti Carbonara Recipe
(From my friend, Joni)

Ingredients:

• 1 lb. spaghetti
• 1/2 large onion, diced (about 1 cup)
• 1/2 lb. turkey bacon (or the real thing), diced
• 5 eggs
• 1/4 cup milk
• 1/4 cup parmesan (or more)
• 1 tsp. freshly ground black pepper
• olive oil

Method:

Bring a big pot of salted water to a boil on the stove.  (Use about 2 Tbsp. salt – this is the secret to flavorful Italian pasta!)

While waiting for the water to boil, heat 1 Tbsp. of oil in a large skillet over medium-heat.  Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes.  (If using real bacon, you will not need to add oil initially, and you may actually need to drain some grease before the next step.)  Then add the diced onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent.

In a separate small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended.  Set aside.

Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente.  (Usually about 9-11 minutes.)

When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately.  Then while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta.  (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.)  Then add in the bacon and eggs mixture and toss until mixed.

Feel free to garnish with extra parmesan and/or chopped fresh parsley.  Serve immediately.

Ali’s Tip:

One of the reasons I love this recipe is because the “healthier” version does not seem to be at all lacking in flavor or richness.  But classic Italian carbonara recipes call for heavy cream (instead of milk), real bacon, and potentially even more eggs.  So feel free to substitute if you want to be extra “authentic”.

Top 10 Reasons Why I H-E-A-R-T Sesame Noodles:

10. They call for simple ingredients I almost always have on hand
9. Make fantastic leftovers!
8. Take less than 15 minutes to whip up
7. Are versatile – I generally throw in whatever seasonings, meats, or veggies I have on hand
6. Make your kitchen smell hea-ven-ly
5. Great way to use up any random pastas (whole-wheat works well too!)
4. Can be served hot, room-temp, or chilled
3. Delicious, delicious, delicious!!!
2. Offer a great way to use up leftover chicken/beef/pork/shrimp
1. Main ingredient: sesame oil. Need I say more???

These truly are more about the “method” than the “recipe”.  I generally just toss in a little of this, and a little of that.  But here is a jumping off point.  Enjoy!!!  :)

Sesame Noodles Recipe
(Adapted from Pioneer Woman)

Ingredients:

• 1 lb. (16 oz.) linguine or spaghetti, cooked according to instructions
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 Tbsp. grated fresh ginger (or 1/2 tsp. ground ginger)
• 2 Tbsp. rice vinegar (or red wine vinegar)
• 2 Tbsp. sesame oil
• 1 Tbsp. canola oil
• 1/2 teaspoon hot chile sauce or hot chili oil
• 1/2 cup green onions, sliced thin
• lots of freshly ground black pepper

Method:

To make dressing, combine soy sauce, garlic, vinegar, sesame oil, hot chili sauce and canola oil in a small bowl until combined.

Cook pasta until al dente.  Drain, and toss with the dressing. Sprinkle with green onions and toss.

Serve immediately, or refrigerate and serve chilled.

Ali’s Tip:

I opted to make these without peanut butter or peanuts this time around.  But if you’d like to turn these into “peanut-sesame noodles”, just add 2 Tbsp. of peanut butter into the dressing.  And then if you’d like, add in some extra peanuts with the green onions at the end.

Some moms buy their daughters clothes.  Some buy their daughters make-up.  And them some really cool moms…buy their daughters NUTS.  :)

Actually, my mom’s a giver in all sorts of ways.  But one of our favorite traditions whenever I return home to Wichita is making our family pilgrimage to this fantastic place called The Nifty Nuthouse.  Basically, it’s this heavenly little grocery that has rows and rows of nuts as far as the eye can see!  When I was a kiddo, I always used to make a beeline to the back where the fresh candy is stored.  But now that I’m older and wiser, it’s all about the nuts.  :D

So yes – in addition to the many “fun” nuts (smoked, toffee-coated, etc.) that returned home to KC in my suitcase last week, I was also stoked to bring home a bag of classic pine nuts to refill my jar that had been empty for a few weeks.

Thus, I present to you one of my all-time favorites.  I found this recipe awhile back, and absolutely fell in love with it.  (As did a number of my family and friends who were around for the first meal, and have requested it multiple times since!!)  The asparagus-spinach pesto is absolutely brilliant — full of flavor, all sorts of nutrients, and is fantastic paired with the blackened shrimp.  Also…it’s basically neon green!  Go asparagus!!

So go “green”, and have a great time sharing this one with those you love!

Asparagus-Spinach Pesto Pasta with Blackened Shrimp
(Adapted from Simply Recipes and 101 Cookbooks)

Ingredients:

• 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
• 3 handfuls baby spinach leaves
• 2 cloves garlic, peeled
• 1 cup freshly grated Parmesan cheese, plus more for topping
• 1 cup pine nuts
• 1/4 cup extra-virgin olive oil, plus 1 Tbsp. for cooking the shrimp
• Juice of 1/2 lemon
• 1/2 teaspoon ground sea salt
• 1 lb. (16 oz.) of dried pasta
• 1 lb. raw shrimp, deveined and peeled
• 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)

Method:

Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.  (Watch carefully – these only take a few minutes.) Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

Add the asparagus (chopped into smaller pieces if needed to fit into the food processor), spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice, salt, and black pepper and continue pureeing until mixed.  Set aside.

In a medium-sized skillet, heat 1 Tbsp. olive oil over medium heat.  Add in the shrimp, and immediately sprinkle with blackening powder.  Stir until it is mixed in, and then continue stirring occasionally until the shrimp are cooked and pink.  Remove skillet from burner and set aside.

While the shrimp are cooking, salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. Drain and toss immediately with the asparagus pesto.  Add in the shrimp, and stir briefly until well mixed.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts and some extra Parmesan.

Ali’s Tip:

If you don’t have any shrimp on hand, blackened chicken would also be a wonderful addition to this recipe!  Also, if you’re not a fan of heavily-sauced pasta, feel free to freeze some of this pesto to use at a later date.  It keeps well!