Just prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
I saw these asparagus -egg sandwiches on thekitchn.com a few weeks back and they seemed like a good idea,
I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.
This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.
Nope, didn`t do an On Deck this week. My day was too busy at work and I was not going to cook Saturday anyhow as we went to a dinner party. My plans this week are kinda sketchy, so we`ll see what I do.
I had seen a recipe for a portobello mushroom burger with cabbage slaw online and got some mushrooms to make something similar as I thought they would be a good use for all that basil-mint pesto I made the other day. I was tired since I did not get to the gym until late and this seemed as good of day as any to make this. I roasted some asparagus and made a simple salad to go with.
I could not decide which foods to make from my pre-prep and then this won out. It is a riff on this, but I wanted more veg and color, so added the broccoli rabe and tomatoes, both which I roasted because I seem to be obsessed with roasting stuff.
I made the pesto yesterday, but this is just as speedy to make it all at once while the veg are roasting.
I went to the bar after work per usual as was Thursday night and wanted to make something super fast when I got home, cuz it was a bit late. I had my pasta share from my Tuesday CSA pickup in the fridge, this week it was while wheat fettucine. Now honestly, this is the 3rd time this year that we have gotten the a whole wheat egg-pasta from the CSA and I’m a bit embarrassed to admit that, um, we have ended up tossing all of them as we let them sit in the fridge a little too long. After this, I think we were right. The spinach pastas are great! The regular plain – nice! The carrot, the beet, the tri-colored, all aces! The whole wheat – eh, no. It was not inedible, though the husband claimed it had a dirt consistency, but it was blah and the texture was way too soft. Next time they offer this, I’m going to pass on it – hopefully, with only 5 weeks left of CSA share, I won’t see it again.
Anyhoo – off to the recipe. I would suggest no using whole wheat fresh pasta for this, but if you like that sorta thing, well, you are eating it, not me. I really like using the fresh pasta with a raw “sauce”, and this whole thing is pretty no-cook. You can even just use a 3.5 qt sauce pan to cook the pasta in so it is even faster – 5min to boil – 3 min to cook pasta, that’s it. Perfect post-boozy food on a school night.