Arugula Pistachio Pesto

October 14, 2010 § 1 Comment

If colors had a taste, this would be a vivid green, it is bursting with crisp peppery arugula and radient lemon fused with the nutty notes of pistachos.  This is a quick saucy spread that will leave your palette curious for more.  The key is to use the best arugula you can find, I cut my own from Rushton Farms in Newtown Square, Pa.  Get to it though, as the season for arugula is coming to an end.  The proportions here will yield about 1 cup, so if you stumble upon an abundance of late season crop, scoop it up and make lots of this pesto as an alternative to mayo, pizza or pasta sauces, or just serve it as a spread with fresh bread.

Arugula Pistachio Pesto Spread

1 clove garlic
1/2 cup unsalted pistachios
1/2 cup parmesan cheese
4 cups arugula, chopped
zest and juice of 1 lemon
1/4 cup olive oil
salt
and pepper to taste

Use a food processor to chop the garlic then add the pistachios and cheese and chop until they are finely ground.   Now add the chopped arugula, zest, and 1 tablespoon of lemon juice, you can adjust the lemon to you liking at the end.  Run the processor until the mixture has the consistency of a paste.  As the processor is running, slowly drizzle in the olive oil.  Take a little sample and adjust the levels of salt, pepper, and lemon.  Because arugula is already peppery I added a healthy amount of salt and most of the lemon juice.

Eat Happily.

Spiced Spaghetti Squash

October 9, 2010 § Leave a comment

 

Often times during the summer I will shred zucchini and use it in place of a pasta.  Although, when the chili air and short days of autumn appear the days of zucchini pasta are enthusiastically replaced by strands of spaghetti squash.  Its flavor is light and versatile, eager to adapt to almost any flavor you should choose.  Think of it as a vegetable chameleon.   I choose to coat it with a cumin, coriander, and chili pepper butter today as I prepared another sample for the Ruston Farm CSA.  If these spices don’t make you smile in anticipation of a nice warming meal, try substituting oregano or thyme for an Italian classic, or ginger and lime for something Asian and bright.  Also an option is to use solely olive oil and make the dish completely vegan, or maybe sesame oil with the ginger and lime.  So many options, so little time.

 

Spiced Spaghetti Squash

1 spaghetti squash (preferably from your farmer)
4 tablespoons butter or oil (I used a combination of both)
3 cloves minced garlic
sprinkling of chili pepper
1 teaspoon ground cumin
1/2 teaspoon corriander
salt
to taste
1/2 cup golden raisins
1/2 cup toasted nuts

Preheat the oven to 375 degrees.  Cut the squash in half and scoop out the seeds.   Place the squash on a light oiled baking sheet with the cut side down.  Roast for about 35 minutes until you can pierce the skin very easily with a knife.  While the squash is in the oven, melt the butter/heat the oil and add the garlic.  When the garlic is nice and golden add your spices, salt, raisins, and nuts.  Take the spiced butter off the heat.  Once the squash is cooked, remove it from the oven and let it cool to the point where you can touch it without disfiguring yourself.  Peel the skin with your brave fingers, a knife, or just use a fork to scoop/shred the strands into a bowl.  Mix in the spiced butter, and your are finished.

Eat Happily.

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