Monday, August 17, 2009

Catching up!

We've been having so much fun with my mom's visit that I have been forgetting to write! It's been a whole week, so here's a post to catch you up on the glories of what we've been eating!

Monday Aug 10 - Pasta with green pea pesto and grilled colorful peppers (recipe in the comments from June 8, 2008)

Tuesday Aug 11 - Dinner out at Carmelo's in Lewiston (AMAZING, expect longer posts on this fantastic Italian restaurant!)

Wednesday Aug 12 - Appetizers at a birthday party for one of T's friends and then TRANSFORMATIVE take out from a new (to us) Thai place - Thai Orchid Cafe. They don't deliver, but they are close to our house and the food is 10X better than The King and I's. Expect to see this on the take out rotation A LOT.

Thursday Aug 13 - Eggs, potatoes, and tomatoes with gremolata with grilled baby eggplant, zucchini, summer squash, and Vadalias (recipe in the comments)

Friday Aug 14 - Grilled shrimp; Greek festival orzo; artichokes; chopped cucumbers, heirloom tomatoes, and Vadalias (no recipe needed)

Saturday Aug 15 - Dinner out at our new favorite restaurant, Verbena. Perhaps even more amazing than last time.

Sunday Aug 16 - Farfalle with tomato pesto and salad (not really a pesto at all, so we re-name it Farfalle with raw tomato sauce, recipe in the comments)

Today will get it's own post!


J said...

Eggs, Potatoes, and Tomatoes with Gremolata – LA Times
Serves 4-5

½ cup olive oil
1 T grated lemon zest
3 T chopped parsley
4 cloves garlic, chopped
1 t salt

1 ½ lbs new potatoes, unpeeled
8 eggs
4 tomatoes, cored and cut into 8 wedges

Combine all gremolata ingredients in a small jar. Close tightly and shake to combine. Taste. If it tastes flat add more salt and/or lemon juice.

Place potatoes and eggs in a large pot of salted water. Bring to a boil, turn to a gentle boil and cook for 12-15 minutes or until potatoes are tender when pierced with a knife (be sure to get to the center of the potato. Drain and cool (to do this quickly, submerge in an ice bath).

Cut potatoes into quarters. Shell and quarter eggs. Put potatoes, eggs, and tomatoes in a large serving bowl. Gently toss with half to ¾ of the gremolata.

The remaining gremolata is AMAZING on poached eggs the next Sunday morning :)

J said...

Farfalle with Raw Tomatoes – One Dish Vegetarian Meals
Serves 4

5 garlic cloves, peeled
¼ cup pine nuts
¾ t salt
6 fresh, ripe plum tomatoes or 5 small tomatoes, cored and quartered
½ cup chopped sun dried tomatoes
¼ cup fresh basil (packed), plus more for garnish
⅓ cup extra virgin olive oil
1 lb farfalle

Place garlic, pine nuts, and salt in the Cuisinart. Blend to a paste. Add the fresh and sun dried tomatoes and the basil. Process until smooth. With the machine running, slowly pour the oil through the feed tube and process until blended.

Cook the farfalle. Drain and toss with sauce. Garnish with basil and Parmesan, if desired (M likes Parmesan, J doesn’t).