Pesto Pasta with Sugar Snap Peas

A friend asked for a recommendation for a "good picnic friendly, bike hardy vegan entree," and I believe this is it. This was the very first recipe from my very first CSA newsletter in 2007 (scroll to the bottom of page two). We could eat this nearly every day. It is hardy yet not too heavy or hot on a 90 degree day. It can be made in the time it takes to cook the pasta, and you even have time to whip up a salad, as well.

People of all ages will eat this. Even my baby - who turned one today (ah!) - loves it. It won't get weird during a bike ride. It even tastes great at room temperature, so you don't need to fret over it cooling down a bit.

My only changes to the recipe include NOT using the parmesan, and I like to reserve about 1/4 to 1/2 cup of the pasta's cooking water. After draining the pasta and peas, I place the reserved water in the empty pot then add the pesto. Mix it around to get a smoother pesto. Then return pasta and peas to the pot, as well, and fully combine.

Eat large servings of this. It is awesome.

Iced Tea....Still Experimenting

'Tis the season for iced tea. I love coffee. I love cold press on these warm days, but I'm trying to focus on weaning myself from coffee...just a bit. I'm starting with a good two or three days a week without coffee.

A year ago, when Aksel was a mighty large baby still in my belly, I began drinking iced raspberry leaf tea. I kept reading in book after book how raspberry leaf tea has so many tremendous benefits throughout pregnancy and lactation.

Now, I am experimenting to make my favorite iced citrus green tea. A few weeks ago, I had such a thing at the Riverview Cafe and LOVED IT! I started with orange as my first citrus to infuse, which I enjoyed. But, I think it could be better. I plan to experiment with lemon and lime next, as well as a combination of all three.

INGREDIENTS:
4 green tea bags
2 quarts of water
citrus of your choice

Bring to a boil two quarts of water. Steep the tea bags as long as you desire - as little as 10 to 15 minutes or until the water cools to room temperature. When the water cools to room temperature transfer to a storage container and place in refrigerator. To serve, pour individual glasses and add a thick slice of citrus squeezing the juice as you drop it in. Serve over ice.

p.s. Lemon is AWESOME in iced raspberry leaf tea.

CSA Season Has Arrived!

Blue potatoes, arugula, spinach, scallions, green garlic, green leaf lettuce, kohlrabi, radishes, and rosemary. Those were the beautiful veggies that greeted me as I opened this year's first CSA (community supported agriculture) box with Driftless Organics. Oh! And this year, we added a share of sunflower oil.

Last year, I longed for our first box. I couldn't wait to have produce placed in front of me challenging me to make this feed my family for the week. I was tired of coming up with all the plans and recipes. I love that what is locally in-season determines what we eat and inspires every meal. However, this year I had simply forgotten how thrilled I would be when I would open the box. I've been too overwhelmed with daily life that my CSA box was a pure afterthought.

But...this box made my day, my week....maybe my spring. I immediately chopped up the rosemary and spread it over the roasted eggplant and zucchini that just came out of the oven. I chopped up a few radishes to add to the evening's salad, and I watched Finn eat his first radish and then ask for more.

Thanks Driftless Organics! I'm already longing for what will greet me next Thursday evening.

Veganomicon Snobby Joes

I heart Snobby Joes. Did you enjoy Sloppy Joes as a child? Does this speak comfort to you? Please make these. You will be so glad. They are incredibly easy to make. They are even better the next day when re-heated. Throw in a some oven fries. Or, heck. Throw in some frozen oven fries along with a pot of frozen corn and peas, and you'll revisit your dinner table as a child. Do it. Love it.