Arugula Pecan Pesto

Arugula is a tricky beast. It’s got a bit of a sharp flavor that can be overwhelming. But if I find  some other element to mellow it out it can be really delicious. I made a fairly standard pesto using arugula instead of basil and pecans instead of pine nuts: 3 C arugula, packed 1-2 … Continue reading

Okra Bacon Mac and Cheese

This dish originated one night when I was asking my husband what I was going to do with all the okra we got last summer.  He shrugged and said “I don’t know…okra…bacon is good…mac and cheese is good.  How about okra bacon mac and cheese?”  I laughed at the ridiculousness of that suggestion and then … Continue reading

Quick Pasta Adaptations

There are a couple of pasta recipes I use over and over. They’re great for using up some of the core CSA ingredients – onions, garlic (there is nothing better than CSA garlic), tomatoes, and spinach or other greens. I adapt a lot of recipes from CookingLight.com. Interestingly, a core component of these recipes is … Continue reading

Summer Bounty Bolognese

I tried the sauce recipe included in this gnocchi recipe the other day. It’s a bolognese made with ground pork. What’s awesome about it (besides the pork because I love some pork) is that it uses the holy trinity of the summer CSA: onions, peppers, and tomatoes. It also calls for basil and parsley, but … Continue reading