As my husband loves to retort when I ask him how his workday went, “Sometimes you’re the windshield, and sometimes you’re the bug.” Regardless of your side of the motor vehicle, nothing says “time to celebrate” or “let’s get this day over with” as universally as mac & cheese.
And while I love it as much as the next guy or gal, I do still feel a bit bad about just eating a big bowl of cheese-covered starch for dinner. Call it an old habit, but a bit more nutritional balance would be nice. That’s why this mac doubles down on sensibility and cuts back on fat with two family-friendly secret weapons: cooked squash and delicious cheddar.
Continue Reading Dinner Rush! BB&C Mac (Bacon, Broccoli and Cheddar Mac & Cheese)
Turns out you can make pesto with almost anything green, not just basil.
Pesto is one of my favorite sauces — I love it on pasta, crostini, pizza and on a spoon, straight out of the food processor after I’ve made a batch. Classic pesto is made from bunches of fresh basil, garlic, Parmesan cheese, pine nuts and olive oil, but since basil won’t be in season for a few months, the basil selection in the supermarket is a little grim. It’s more expensive and only available in small quantities, so I usually suffer through the winter without it. But here’s what I just figured out: Pesto doesn’t have to be made with just basil. This verdant sauce can be made with other herbs, like parsley or cilantro, so as soon as those roll into markets and sprout up in the garden try making pesto with a green herb other than basil.
During the winter months, when cruciferous vegetables are in season, grab a bunch of broccoli and make pesto out of that. Bobby Deen’s Broccoli Pesto recipe calls for just a handful of basil, plus cheese, nuts, garlic and olive oil, so it will have the bright color and flavor you’re used to. Toss the sauce with sun-dried tomatoes (packed in water if you can find them — this cuts down on the oil/fat) and whole-wheat pasta for a hearty tastes-almost-like-summer meal you can make all year. Bonus: Broccoli is loaded with cancer-fighting plant chemicals (so have an extra serving!).
Continue Reading Meatless Monday: Fettuccine With Broccoli Pesto
The final week of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We hope we’ve helped you to enjoy all of summer’s best produce. We’ve delved into eggplant, peaches, cucumbers, cherries and corn. Now say goodbye to the season with: broccoli.
You can avoid a lot of unnecessary oil and still get a ton of flavor by making stir-fry at home. In season broccoli is a great stir-fry staple, since it keeps its crunch while still absorbing your sauce.
Continue Reading Summer Fest: Broccoli Stir-Fry