What’s this? Oh, it’s only THE BEST CAKE I HAVE EVER EATEN IN MY ENTIRE LIFE.
Like, all caps good. Like, I’m tempted to freeze some of it and defrost it on Father’s Day and serve it up to John because there’s no way in hell I’ll make a cake that even begins to rival this one. Like, I’ll definitely not be doing that, though, because I have such strong feelings for this cake that it will simply not be possible for me to consume it in its entirety.
Janet here: It was a busy day at work, I had just finished driving nearly 2 hours to get home and I was beat. Since dinner was not going to miraculously appear on the table from the Cooking Fairy I often fantasize about on these kinds of days, I wanted something fast and easy. Time to rummage.
I found a zucchini, some pesto, pine nuts, grated Parmesan cheese and pasta. Fifteen minutes later we had a tasty nutritious dinner a thousand times better than the fast food I pondered picking up on my drive. What’s your go-to rummage meal?
1 large zucchini, cut in half and then cut into 1/4 inch slices
2-3 tablespoons pesto (depends on your level of taste)
3/4 pound of your favorite pasta or whatever is in your pantry
pine nuts–I love these so I erred on the side of a lot. It’s up to you
freshly grated Parmesan cheese (obviously other cheeses would work too)
Cook the pasta to al dente. While it’s cooking, stir fry the zucchini in a little olive oil with the pine nuts until just cooked. Take off the heat.
Drain the pasta. Throw in the pesto and toss. Add the zucchini and pine nut mixture. Add the cheese and voila! A little bread if you’re lucky to have some on hand, maybe a salad and you’re good to go.
Janet here: I’m back from visiting the divine Miss M! and trying to get back in the swing of things. Rachel will begin to weigh in again as she starts to re-enter the world of the parenting and living, although I have to say, she and John have enough food to last at least another week thanks to the cooking I did while there.
Anyway it’s Meatless Monday and you need to just ignore that piece of chicken on the plate. I had planned to make this fabulous vegetable tan but then I realized that I forgot to buy zucchini because I’m still getting settled back on the East coast after a day of flying. I will have this dish for next Monday, though, I promise.
In the meantime, you can make a whole meal of grilled veggies with a variety of sauces. This asparagus took about two minutes to grill, and then I just tossed it in some brown butter with pine nuts and lemons. It was terrific.
To make the entire meal meatless, just add some other grilled veggies, some rice or orzo and you are good to go. The amounts here are for just the asparagus, so if you add other veggies, you’ll need to add more butter and pine nuts. Pick veggies that have a little oomph so they can hold up to the grilling. Some good options are peppers, eggplant, string beans, zucchini and mushrooms. Enjoy!
salt and pepper to taste
1 bunch of asparagus
2 tablespoons butter
1/3 cup pine nuts
1/2 to 1 teaspoon lemon juice
Heat the grill.