Soba Noodle Salad with Asian Pesto is one more delicious pesto use. This one requires a little modification, so I’ve written it out again, but it’s useful to compare it to the original so you get a sense of how to modify pesto type sauces in general. Soba Noodle Salad with Asian Pesto is a great […]
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In continuing with my dog days of Summer, utilizing the market, savoring the summer, preparing for the winter themed posts as of late, I bring you the really simple Banged Up Tomato Sauce. Simple though it may be, I made it dramatic and elegant by making two pots of sauce at the same time, in two […]
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Fortunately for me, August has finally brought some time to head down the shore (that’s Philly for go to the beach), which also is Philly for make some Orzo Salad with Dill Pesto. You see, I tend to pack a picnic for shore days; this way I can head straight to my favorite beach and […]
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Just in case you have basil coming out of your ears or your farm share and you don’t already have a pesto recipe… Here’s how I make PESTO!. I haven’t actually measured out my pesto ingredients in years, so when I made it this week, it was a fun exercise to measure, record, and compare […]
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As part of the modern update for our Midwestern potluck, my test kitchen crew and I decided we absolutely had to take on Mac n’ Cheese. Of course there are a million recipes for it out there, but hey, why not one more. In my opinion, this is where it’s at anyway. Mascarpone and good […]
Continue readingGotta love leftovers. Especially when you can re-purpose them into something new, different and exciting. If you made succotash for your derby party and there’s lots leftover, never fear. Simply boil some pasta. I used a very cool corn pasta in this instance. Then reheat the succotash, add some spinach to get your greens in […]
Continue readingI had a pet theory about pasta carbonara. To me, it seemed like the quintessential late winter, early spring dish. Before being able to buy whatever ingredients whenever we wanted, eating with the seasons was the only option. In the late winter and early spring, the only meat still hanging around was doing it quite […]
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