It’s Spring, and I must accept it. I, the minority, am annoyed with the lack of the white stuff this winter, and the reality that I’ll have to let another year pass before I’ll be able to
cruise down a mountain tumble down a hill on my snowboard on my butt.
To comfort my sorrows, I whipped up a big batch of arugula pesto. And it worked. I mean, who could complain while eating something that looks like this?:
In a food processor, combine arugula, Parmesan cheese, extra-virgin olive oil, lemon zest, lemon juice, pine nuts, and S & P, using water to thin it out to the desired consistency. Since only a small amount of arugula will fit in the food processor at a time, continue to add more arugula in batches, adjusting the other ingredients and seasoning to your taste.
I tossed the pesto with bow tie pasta, sun-dried tomatoes, pine nuts, and a bit more grated Parmesan cheese on top.
And though I’m still not completely ready to start a new season, I look forward to the pesto.
One of my favorite veggies, Brussels sprouts are quirky, adorable, stinky and–gulp–healthy. They are surprisingly versatile, but for this preparation, I stuck to simple.
Steam the Brussels sprouts whole until tender. Saute over high heat in brown butter, adding thinly sliced garlic about halfway through. Once the garlic is golden brown and the outer leaves of the sprouts have blistered, season with S & P and be done with it.
And here it is, the final component to the perfect roasted chicken. Okay, so it has nothing to do with the actual roasting process. But I guarantee* that this is such a magical addition, it will become an essential part of the dish.
We’re talking about gremolata, typically a combination of garlic, herbs and zest. In this version, finely minced garlic is combined with finely chopped fresh parsley, minced lemon and orange zests, S & P.
*This is based on nothing. In fact, I don’t really guarantee anything. You may not even like the thing. It doesn’t really matter, because if you don’t like it, it’s safe to say that I don’t like you.