Dinner Is Served, and felt green about it too.
Sometimes I really feel the need to clear out my mind from the hectic dealings at work . Cooking is one way for me to recapture some of that lost balance.
I did some recycling here. Used up last batch of fresh basil pesto as well as handful of ripe tomatoes , clinging on to life, in my cold fridge. Sorry, you little red guys, I know that is a no-no, but this is summer and things can get hot in the kitchen pantry .
Here's what was for dinner.
Spaghetti alla Chitarra (square shaped ,artisan pasta) with light Pesto Tomato Sauce
The sauce here was made with about 3 tablespoons of homemade basil - pignoli pesto sauce, some home dried grape tomatoes, and some ripe vine tomatoes,
Sauteed Italian Eggplant
You have probably seen this one before. Not much going on here , so it is perfect to make on quick evening. It's just eggplant, cubed and then sauteed in EVOO. S/P, dry thyme and ground cayenne powder.
Some hints:
Before cubing, slice the eggplant and sprinkle for salt to release some of the bitter water . then cube.
Tastes even better the day after . You might have heard this one too before.
We paired this with a slightly chilled Cote-du-Rhone red.
Salute
I did some recycling here. Used up last batch of fresh basil pesto as well as handful of ripe tomatoes , clinging on to life, in my cold fridge. Sorry, you little red guys, I know that is a no-no, but this is summer and things can get hot in the kitchen pantry .
Here's what was for dinner.
Spaghetti alla Chitarra (square shaped ,artisan pasta) with light Pesto Tomato Sauce
 | |
| Spaghetti alla Chitarra con Pesto e Pomodoro |
Sauteed Italian Eggplant
 |
| Sauteed Italian Eggplant |
Some hints:
Before cubing, slice the eggplant and sprinkle for salt to release some of the bitter water . then cube.
Tastes even better the day after . You might have heard this one too before.
We paired this with a slightly chilled Cote-du-Rhone red.
Salute
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