Finding My Inner Chef & Other Kitchen Adventures
This week I suddenly had an urge to cook and bake. I know I own a spice shop and this
should be a constant for me. But it's not. I'm more of a mow-the-lawn, work-in-the-barn type. So,
when I get these urges I act on them immediately. Here is one dish I made this week.
Pasta Salad with Asparagus & Red Bell Peppers
- 1 1/2lb. asparagus, trimmed & cut to 2" lengths (we had some in our garden! Yay!)
- 3 large red bell peppers, stemmed, seeded & cut into 1 1/2" pieces (or green if you prefer or both if you feel spunky)
- 2 tbsp. extra-virgin olive oil
*Preheat oven to 425 degrees. In a bowl, combine these three ingredients. Season to taste with salt and pepper and toss to fully coat the vegetables. Transfer the coated vegetables to a baking sheet and roast until tender and lightly browned, about 15 minutes. Let these cool. I transferred them to a different bowl so they would cool a little faster.
-1 minced garlic clove ( I used garlic powder to taste.)
-1/2 tsp. grated lemon zest
-1/4 cup lemon juice from 2 lemons ( I used bottled.)
-3/4 tsp. salt
-1/2 cup olive oil
- 4 quarts water
-1 lb. fusilli or farfalle pasta
**In a large bowl, whisk together the garlic, lemon zest, lemon juice and salt. Season with pepper to taste, then whisk in the olive oil in a slow, steady stream until smooth. Bring the water to a boil in a large pot. Then add the pasta and cook about 11 minutes, stirring often. Drain pasta. Re-whisk the dressing and add:
- 1/3 cup grated Parmesan Cheese ( I used Nutritional Yeast.)
-3 tbsp. chopped chives (Found some in the garden...SCORE!)
-vegetables you prepared earlier
to the bowl and toss to mix thoroughly. Let the salad cool and serve at room temperature. I ate it while it was warm and that was delicious as well!
Enjoy with family, friends or eat it all yourself!
**This is NOT my recipe but I did make some changes to it because we didn't have some of the ingredients.