This summer has been a crash course for me in what vegetables actually look like, cook like, and what those “exotic” veggies in the grocery store actually taste like. I’ll admit, I’m fond of just sticking to what I know in the food department. I rarely scoop up anything that isn’t in the bargain bin anyway, so this has been quite the adventure.
I had no idea what arugula is. I really had to look it up. Go ahead and say it, “Who doesn’t know what arugula is?” I’ll raise my hand and let you know, I’m one of the ignorant. I’m looking forward to trying this. I found an easy quick (as in you can prepare it an hour in advance) pasta dish by Martha Stewart Living. Although her recipes tend to the higher end, this one seems to meet my beer budget while indulging in champagne taste.
Spinach Linguine With Walnut-Arugula Pesto
- 2 small garlic cloves
- 3 ounces walnut pieces (about 3/4 cup), toasted and cooled
- 4 ounces arugula, trimmed and roughly chopped
- 1/2 teaspoon coarse salt
- 1 ounce Parmesan cheese, finely grated (about 1/3 cup)
- 1 pound spinach linguine
- 3 teaspoons extra-virgin olive oil
- Freshly ground pepper
In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.
I am a huge fan of bacon. I say that as I sit here with my well rounded bottom at a computer where my limited mobility talks to my need to be creative instead of active. But, bacon reminds me of family (No, I was not raised by pigs despite my brother’s prodding insults.) I’m originally from Michigan. We’re a hearty stock with rich curves on the women and strong backs on the men. Bacon was served commonly for breakfast, so to me, it feels like home. Here is a Paleo Recipe I found that will help the abundance of summer squash have a rich flavorful compliment.
Summer Squash and Bacon Bits Recipe
SERVES: 4 PREP: 15 min. COOK: 40 min.
- 2 lb. summer squash, sliced;
- 8 slices of bacon cut into tiny pieces;
- ¾ cups green onions, sliced;
- 1 tsp. fresh oregano leaves;
- ¼ cup mint, coarsely chopped;
- 1 cup flat-leaf parsley, coarsely chopped;
- ½ cups extra-virgin olive oil;
- 1 clove garlic, minced;
- 1tbsp. capers;
- The juice of half a lemon;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 400 F.
- Using a mortar and pestle or a food processor, grind the oregano, the mint, and the parsley, and transfer to a bowl.
- Grind the capers and the garlic. Add them to the herb mixture, and stir in the olive oil, lemon juice and season with salt and pepper to taste.
- In a big bowl, mix in the squash, the green onions, the bacon bits, and the fresh herb sauce.
- Empty the bowl into a baking dish or a big skillet and bake 35 to 40 minutes, or until the squash and the bacon bits are nicely cooked.