Fresh! That's what I was looking for when planning our meal for the other night. It had felt like forever since we had eaten at home. Anytime this happens we start to feel blah. I am NOT saying I don't like eating out every now and then or that I don't like eating at family or friends houses. I'm just saying that there is something about fixing a meal in your kitchen and eating at your table. With children it can add even more relief when they are back in their own environment. I know for my girls this makes it easier for them to focus on their food and not take 2 hours to eat a small meal. Anyone else agree? Anyone? Come on, feel free to comment in the section below. I need to know that I have some readers that have an opinion.
Okay, back to our meal--- some very kind friends of ours let us have their CSA basket while they were out of town this week. So along with the CSA goodies, left overs from my Farmer's Market run earlier and my own garden, we had plenty to chose from for our farm fresh dinner. I still had some eggplant and a very cool veggie I just learned about, kousa, to use. (I'll tell you more about the kousa later.) I also had plenty of basil freshly picked and thought a pesto would taste nice and fresh.
Mediterranean Pesto Pasta with Roasted Vegetables
Roasted Vegetables
2 medium kousa squash, diced (Zucchini would work fine too)
2 baby eggplant, diced
2 banana peppers, seeded and sliced
Fresh oregano and thyme
1 tsp coarse sea salt
1 tbsp balsamic vinegar
1 tbsp olive oil
Heat oven to 375 degrees. In large bowl add all vegetables. Toss olive oil and vinegar over ingredients and then add fresh herbs and salt. Spread evenly on a non-stick cookie sheet. Roast vegetables for about 30 minutes- toss half way through.
Pesto
1 cup fresh basil
1/2 cup arugula
2 tbsp olive oil
1 tbsp pine nuts
1/4 cup Parmesan cheese, grated
1 tsp coarse sea salt
1/2 tsp ground black pepper
In food processor add all dry ingredients. Turn processor on and gradually pour oil through slot and mix until smooth and thick. Paste like.
Sauce
26oz. container of chopped tomatoes (fresh tomatoes would be perfect)
1 tbsp tomato paste
1 tsp chili pepper flakes
1 tsp coarse sea salt
Heat tomatoes and paste at medium high for about 5 minutes. Add pesto and stir. Continue to simmer for 20-30 minutes or until all flavors are combined.
Cook your choice of pasta according to directions. Make sure to use about 1/2-3/4 a pound of pasta for 4 people. We went less on the pasta and heavy and vegetables and sauce.
NOTE: I discovered kousa recently at the Lexington Farmer's Market. This is typically a popular Middle Eastern vegetable and a few of our farmers are starting to bring in it this year. Most recipes I found included stuffing the vegetable with tomatoes and lamb. Here is a and example recipe for Kousa Mihshi (they have a great sounding vegetarian version listed too) Eating Well. I thought it had a nicer flavor than zucchni and took on the flavor of the surrounding spices. Big perk...my girls ate it and liked it!!! Woohoo!
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3 comments:
this sounds really good. i have two eggplant growing in my garden right now!! i'm very proud as they are my first:) i'll have to try this. i make most of our meals from scratch, from local in season foods when i can... so i do enjoy reading your blog:)
I hear ya on eating at home. We generally eat at home 5-6 nights a week so when we have a week where we eat out in the middle of the week, I feel all out of sorts. Don't get me wrong, I love it and it's a cheap thrill for me to not have to cook on a weeknight, but I also feel like I've missed my veggie intake for the day. This was one of those weeks for us too and I'm already feeling a little guilty about it. I just have to remember that it doesn't happen often.
This recipe sounds like a great way to use up excess CSA stuff. I'd never heard of the veggie you mentioned, so thanks for educating me.
looks yummy!
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