Sweet Pea Pesto

Pesto always appears so gourmet, but it's the easiest thing this side of your food processor. When was this great rumor about pesto fanciness spread? Do you think it was some council of old timey Italians scheming to fool Popes and Doges? I'm painting a great mental visual on that one that includes elaborate headwear and painterly hand gestures.

Whoa... I just went all college art history on pesto. Let's all calm down and eat some noodles. Here's the deal... pesto is simple and people think it's fancy. No sense in telling them it's super easy, just take the credit.

This version strays from the traditional basil, subbing in springy peas, mint and arugula; all rounded out with asparagus and prosciutto. And seriously, I made this in about 15 minutes on a weeknight. Fancy weeknight win!

Sweet Pea Pesto
1 bunch asparagus, cut in 1-inch chunks
1lb angel hair pasta
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan
1/2 cup mint leaves
2 handfuls arugula
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 slices prosciutto, cut into 1-inch pieces.

Fill a large pot with water, cover and bring to a boil. Add asparagus to boiling water and cook for two minutes. Use a skimmer to remove asparagus to a bowl of ice water. Add pasta to remaining boiling water and cook according to package instructions.

Combine peas, parmesan, mint, arugula, salt and pepper in food processor. Pulse several times and then stream in olive oil while processor runs.

Add prosciutto to a small pan over medium heat and cook until lightly crisped, about 2-3 minutes.

Toss cooked pasta with pesto sauce and asparagus. Top with prosciutto and enjoy.

Green Couscous

I feel a little crazy, but I seriously can't get enough of spring. The husband is surely annoyed with me going on and and on, and I literally have been stopping to smell the lilacs every time I pass. The leafy trees just get me in the mood for green on the plate. Each verdant plate forgiving a buttery bowl of winter.

With this craving, I went for green on green on green on green. How much springy life can you get in one dish? This couscous goes for it with gusto.

If you're a vegetable lover, you simply must check out Plenty by Yotam Ottolenghi. Not only is it one of the most beautiful cookbooks I've ever seen, but the vegetable recipes will ignite your creativity and palette. It's been one of my go-to books with the return of fresh veggies and inspired this recipe. 

For this recipe, you'll make a quick herb paste in the food processor that will flavor the entire dish and provide a gorgeous green base color. 

Then simply toss the paste with pesto and lots of other green goodies, like arugula, jalapenos and pistachios. I love making salads like this on the weekends and then packing them for lunch throughout the week. If you're looking for something more substantial, serve this with fresh-grilled white fish.

This fresh bite will get you in the mood for picnics and the smell of fresh cut grass. Enjoy it on the patio if you can, or at very least, dream about cool morning dew on bare feet. 

Green Couscous

1 1/2 cups whole wheat couscous

1 cup boiling water

1 small onion, thinly sliced

6 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon cumin

1 cup basil

1 1/2 cups cilantro

1/2 cup tarragon

1/2 cup pistachios, shelled and roughly chopped

3 green onions, thinly sliced

1 jalapeno, thinly sliced

1 1/2 cups arugula, chopped

1/2 cup feta cheese, crumbed

Place couscous in a large bowl and stir in boiling water. Cover with plastic wrap and set aside for at least 15 minutes. 

Heat 1 tablespoon of oil in a pan over medium heat and add onion. Cook until lightly browned and soft, add salt and cumin in the last minute of cooking. Allow onions to cool. 

Combine basil, cilantro, tarragon and remaining olive oil in a food processor and buzz until full incorporated. 

Toss couscous with herb paste and cooked onion. Stir in pistachios, green onions, jalapeno, arugula and feta cheese. Enjoy!

Inspired by Yotam Ottolenghi. 

Weeknight Idea: Summer Tortellini

It's been a week of pumping up the jam. I had some big, exciting professional moments to prepare for and naturally this meant rocking out to Katy Perry and Ellie Goulding in the car at 6:00am. Is there anything more intimidating that a white girl flipping her hair around in a Volkswagen? Marketing Eye of the Tiger baby.

With all of this jam pumping and PRing, we needed some quick dinners. Gotta fuel that fire, kids. It's also about 100 degrees, so that puts the damper on my big appetite. A simple summer pasta was just the ticket. I only wish I could claim carb-loading was necessary.

With pesto, yellow squash, tomato and arugula this is a delightful taste of late summer. Enjoy all of those delicious bumper crops while you still can. Plus I heard pesto is a key contributor to PR prowess. It's just science.

Weeknight Idea: Summer Tortellini
1 package refrigerated cheese tortellini (I like the kind from Trader Joe's)
1 yellow squash, chopped
1/2 onion, chopped
2 tablespoons olive oil
1/2 pint cherry tomatoes, halved
1/4 cup prepared pesto
1/4 cup parmesan cheese
1 bunch basil, chopped
2 handfuls arugula
Salt and pepper

Prepare tortellini according to instructions on package. Drain thoroughly before placing in a large bowl. While tortellini cooks, saute yellow squash and onion in a large skillet with olive oil. It should soften up in about 5-8 minutes. Toss squash with tortellini in the bowl. Add tomatoes, pesto, cheese, basil and arugula; tossing to combine. Season with salt and pepper to taste. Enjoy!

Arugula Brussel Sprout Salad

I'm obsessed with the salad at the neighborhood spot down the street, Crosby's Kitchen. It's a good local joint, but I lack the pricey stroller to really fit in there. Too bad the tiny dog isn't allowed inside, he would gladly ride in a Baby Bjorn if I let him. I promise that will not happen, I do have a bit of self respect.

I recreated this salad for our family Christmas dinner. It was the perfect combination of fancy to impress guests and easy to keep me sane. I had a wicked craving for it the other day and wanted to share with you lovely folks.

Peppery arugula is paired with earthy brussel sprouts, nutty Manchego and candy-sweet dried blueberries, all brought together with a delicate lemon vinaigrette.

Raw shaved brussel sprouts have a fantastic crunch. My local Trader Joe's actually carries pre-shaved brussel sprouts, but you could quickly shave your own using the slicing blade on a food processor.

The sweetness of the blueberries of is perfectly offset with the bitter lemon and hot mustard in the vinaigrette. The mustard also helps to emulsify the dressing, so the lemon juice and oil won't separate. Isn't that fancy?

Arugula Brussel Sprout Salad
For salad
6 cups fresh arugula, rinsed and dried
1/2 lb brussel sprouts
1 cup dried blueberries
Shaved Manchego or Iberico cheese

For vinaigrette
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1 shallot minced
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Start by shaving brussel sprouts in a food processor, using the slicer attachment. Combine arugula, shaved brussel sprouts and dried blueberries. Using a vegetable peeler, shave cheese over top.

In a mason jar, combine olive oil, lemon juice, shallot, mustard, S&P. Tightly screw the lid shut and shake. Toss with salad and serve immediately.

Grilled Arugula Pesto Pizza

I told you more would be coming from arugula pesto. Pizza friends, PIZZA. Homemade pizza often reminds me of those pop-open cans of dough we used to get in the early 90s's. Friday night sleepover anyone? This is a vast improvement. Let.Me.Tell.You.

Summertime heat? No probs here. We grilled it.

Here's the truth. I did not make this dough. Trader Joe's is really good at that.

I didn't make the dough, but I DID knead it. Even used flour and stuff. #legit

You could even go all CSI and find my prints. I totally killed this dough.

Before adding toppings, you'll pre-grill the dough. Then give 'er a flip and top al fresco with delicious arugula pesto, tomatoes and real mozzarella. Back to the grill it goes.

Ready to go.

Grilled to pizza perfection. A little misshapen, but hey, this is home cooking.

Serious improvement on the middle school Friday night. We're adults now. Have a glass of wine for god's sake.

Grilled Arugula Pesto Pizza
1 packaged pizza dough (whole wheat preferably)
1/2 cup arugula pesto
1-2 tomatoes, sliced
1 ball fresh mozzarella, sliced
1 tablespoons fresh basil, chopped

Prepare dough according to package instructions. Place on a floured, rimless cookie shoot. Preheat grill until VERY hot. Gently slide pizza dough onto oiled grill and cover for 2-3 minutes. Use cookie sheet to remove pizza and flip grill-side up. Thinly spread pesto on grilled side of pizza dough and top with tomato and mozzarella. Reduce grill to medium heat and place pizza (dough-y side down) back on the grill. Cover and cook pizza until crispy, 4-5 minutes. Remove pizza from grill and allow to set 2-3 minutes before topping with basil and slicing.

Simple Secret: Arugula Pesto

If you have a food processor, pesto is pretty much the easiest sauce ever, yet people still think you're a fancy lady. I like when people think I'm fancy, so as you might imagine, I've done a lot of pesto. Shh.... don't reveal my lack of refinement.

And get this, kids... You can make pesto with things other than basil. Cue the chorus of angels, that's a lot of easy sauces. Perhaps this makes me a liberal elite, but I did this pesto with arugula. Quick... name that 2007 conservative campaign tune. 

Say what you will about this fancy green. It's friggin' delicious no matter what side of the aisle you're on.

Stay tuned for a delicious recipe using arugula pesto.

Arugula Pesto
4 cups arugula
1/2 cup parmesan cheese
1/4 cup slivered almonds, toasted
3 garlic cloves
1/4 cup olive oil
S&P

Combine all ingredients in a food processor, with the exception of the olive oil. Pulse until chopped and then turn on processor and stream-in oil.

Salade Nicoise

First of all, thanks to all of my family and friends for giving my little 'ole blog a read and for sharing such kind words. I had a lot of people ask me if I'm attempting some sort of "Julie/Julia-esque" about face. The short answer is... I really have no idea, but I did think that was a charming book and movie (how you NOT going to like Meryl?)

In dedication to such comments (and compliments), I though I would make something tres francais. I've been to Nice actually, but don't recall if I had a Salade Nicoise there. Let's just say I did and let's pretend that 17-year-old-disgruntled-teenage-Carey remembered every detail of said originating Nicoise. 

Here's what I know today...Salade Nicoise is crisp and refreshing; and unlike so many salads, it's actually filling. The tuna and hardboiled eggs pack the protein needed to keep you full. 

My take on a Nicoise is not quite traditional. I've seasoned my tuna in a bit of smoked Spanish paprika and subbed-out Boston Bib for pepper-y arugula. Thought I'd take a pass on the potatoes this time too. This salad typically includes anchovies, but I forgot to buy them (smart, right?). Those stinky fishes would make this even yummier...fear not!

Not much cooking to be done with this recipe. Tuna grills on medium direct heat for just 3 minutes on each side. Briefly blanche the green beans in simmering water and plunge into an ice bath. This will maintain the crunch and glorious green color. And don't forget to hardboil your eggs.

While the salad may not be traditionally French, there's no mistaking that this vinaigrette is just like the goodie you'll find in cafes all over that lovely place. Mustard and red wine vinegar provide tangy bite.

If you're feeling really fancy (or trying to impress people on your new blog), pre-toss some of your ingredients in dressing. This actually makes everything a bit easier to eat, ensuring every bite is evenly dressed in deliciousness.

Finish with your vinaigrette and dig in to this filling delight.

Salade Nicoise

2 tuna steaks, about 1in thick

4 cups arugula

1lb green beans, cooked and cooled in ice bath

2 tomatoes, cut into wedges

2 hardboiled eggs

1/4 cup thinly sliced red onion

A few kalamata olives

For Tuna Marinade

1 tablespoon smoked Spanish paprika

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

For Vinaigrette

1/2 tablespoon finely minced red onion (or shallot, if you have it)

1/2 tablespoon dijon mustard

1/2 tablespoon lemon juice

1/2 tablespoon red wine vinegar

1/4 cup extra virgin olive oil

S&P

Combine marinade ingredients and pour over raw tuna. Allow tuna to marinade for 15-30 minutes. Grill tuna over medium direct heat for about 3 minutes per side, or until firm. 

Whisk together vinaigrette ingredients. Reserve 1 tablespoon and toss with green beans and tomatoes (separately). 

Arrange salad components on a bed of arugula and dress to taste. 

Blue Cheese Arugula Potato Salad

This is not your mother's potato salad. Tangy blue cheese and spicy arugula punctuate this extra-special BBQ favorite. And certainly no mayonnaise can be found. 

The husband and I are particular fans of stinky cheese, but take a pass on this one if you don't love the strong flavor. More for us!

The players prepare. Any small potato will work here, I just love the colorful arrangement of the purple, red and white 'taters. Something about a purple potato is so very Dr. Seuss-ian, right? 

Nature's deepest hues and variety. 

A full spectrum of deepest blue from the cheese, all the way up to the fuchsia of a red onion. Cheese and onions await the arrival of warm potatoes. Dressing will ensue.

Soft, smokey potatoes with the fresh crispness of the arugula and red onion -- all with a creamy coating of blue cheese.

Blue Cheese Arugula Potato Salad
1 lb small potatoes
1/2 cup blue cheese
2 cups arugula
2 tablespoons red wine vinegar
S&P

Slice potatoes to even sizes and stick in a pot. Cover with water and bring to a boil. Cook the potatoes until just fork tender (no need to get mushy here). In a large bowl, crumble about a half cup of blue cheese. Thinly slice half of a red onion and add 2 tablespoons of red wine vinegar.

Coat potatoes lightly in olive oil and grill for a few minutes over medium heat. It's not a necessary step, but it adds color and another layer of flavor. Add the warm potatoes to the blue cheese and onion mixture. Mix in two cups of fresh arugula and serve immediately.


If making ahead, don't toss with arugula until just before serving.