Tasty Spinach Pasta with Walnut Sauce

It has been raining pretty much every day since last Friday.  I've only road my bike to work once this week. ONCE.  Tomorrow's not looking to good either.  It's also been cooler than normal.  I can't really complain much about that, it's much better than the humid, hot, rain-just-makes-it -worse weather that is much more common in the summer here.  Still, temperatures below 80 degrees in the middle of summer is suddenly cold and warrants comfort like foods like tomato soup and grilled cheese sandwiches.  Add to the list Spinach Pasta with Creamy Walnut Sauce. 

From Fresh Flavor Fast, this recipe is quick, not too heavy as it might sound, and really good as a leftover for lunch the next day.  I couldn't find spinach linguine, but I spaghetti is a close enough choice. Other than that switch, I followed the recipe in amounts and all.  If you are like me and do not have a food processor, just a blender, I would dice up the garlic clove instead of throwing it in whole.  I also crushed the walnut halves to make it easier on the blender.  As an FYI, the cream mixture got pretty thick.  Maybe it's suppose to do this.  I probably was distracted and let it blend too long, but it was fine and mixed in with the pasta easily.   

Ingredients 

 I lost my pictures, so this is from Martha Stewart

• 2 cups walnut halves 
• 1 pound spinach spaghetti
• Coarse salt and ground pepper
• 1 cup heavy cream
• 1 clove garlic
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/2 cup chopped parsley

1. Cook the pasta according the package in a large pot of boiling salted water until al dente. When finished, drain and return to the pot. 
2. Meanwhile, In a large heavy skillet over medium heat, toast the walnuts in small batches. Shake the pan occasionally until fragrant and starting to darken, 2 to 3 minutes.  
3. In the blender, combine half of walnuts, the cream, and garlic and blend until smooth; season with salt and pepper.
4.  Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.

Enjoy! 

Creamy Avocado Pasta

I have been on a bit of an avocado kick lately.  It is just so yummy and versatile.  Last week I came across a guest post by Angela from  Oh She Glows for Creamy Avocado Pasta.  I remember reading the post, but I can't find it anymore, so I apologize.  Anyway it was the perfect thing to make because I had and leftover half of a lemon and some basil I needed to use ASAP and  I was glad I remembered the post and found the recipe.

This recipe is super yummy and so easy to make.  If you need a quick meal for two, I highly recommend it.  Just remember that since it is avocado, the leftovers do not really heat up well or look very edible either.  I don't have a food processor, just a blender and there was not enough liquid to throw it in there, so I just finely chopped everything and mixed it with a hand mixer to get it all creamy.  I did not or do not care that the recipe is vegan, so I added some cheese.  And really, can you go wrong with Cheese?  I think not. 

Ingredients

This does not do it justice. I promise it's good.

• 1 medium sized ripe Avocado, pitted& cut into chunks
• 1/2 lemon, juiced + lemon zest to garnish
• 2-3 garlic cloves, finely chopped
• 1/2 tsp kosher salt, or to taste
• 1/4 cup Fresh Basil, finely chopped
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used angel hair spaghetti)
• Freshly ground black pepper, to taste 
• 1/2 cup shredded Parmesan cheese 

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a medium bowl.  Mix with hand mixer until smooth. Now add in the pitted avocado, basil, and salt. Mix until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into the bowl of sauce.  Toss until fully combined. Garnish with cheese, lemon zest and black pepper. 
4. Serve immediately. Makes 2 servings.

Enjoy!

A Time to Celebrate!

The past couple of weeks have brought some great reasons to celebrate.  First, I was given the clearance to start riding my bike again, my elbow is all better.  Second, I finally got my Architecture license! Whoo hoo!  Third, my very great friend, Megan was in town for the weekend on her way to a conference.  Fourth, summer is officially here, this is probably reason enough.  Melissa reminded me that I have had a bottle of champagne that my boss gave me three years ago that I still had not opened.  It was time to pop open that bottle and celebrate, so that's exactly what we did this weekend.

Time to Celebrate!

I had been wanting to host a small dinner party on the roof for some time now, so that's exactly what I did.  The menu was Avacodo Dip, Spinach, Red Onion & Cherry Craison Salad, Summer Squash Ribbons with Lemon & Parmesan, Lemon & Basil Roasted Chicken and last but not least a tasty Fruit & Pudding Trifle Megan whipped up (so good- we must beg her to post it up).  Everything was gluten free and absolutely tasty.  Everything was super easy to make time so that everything was ready when needed.  Megan made the desert before everything else so that it could set up in the afternoon.  I prepped the chicken and put it in the oven.  I mixed up everything else while it was roasting.  First the avocado dip, the salad dressing and salad and finally the summer squash just before the chicken was done.
I have made two of these recipes before, but I have three to share with you today.  I followed most of the recipes pretty closely, maybe adding more or less of this or that to some of them.  I highly recommend the Sweet Paul Magazine that I found the Avocado Dip and Lemon & Basil Roasted Chicken in.  There are so many more recipes that I need to try from it.


Avocado Dip

The avocado dip was gone in an instant & look at that chicken!

• 2 ripe avocados
• 4 tablespoons mayonnaise
• 3 tablespoons lemon juice (I used one whole lemon)
• 1 garlic clove, minced
• salt & pepper to taste

1. Peel the avocado, and mash the meat in a bowl with mayo, lemon and garlic. (I tossed it in the blender for a bit to get it nice and smooth)
2. Season with salt and pepper.
3. Serve with chips  or other tasty dipping snackers.

Summer Squash & Zucchini Ribbons with Lemon & Parmesan

Delicious ribbons of squash!

• 1 medium summer squash
• 1 medium zucchini 
  
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3/4 cup Parmesan, shaved
• kosher salt and pepper

1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Lemon & Basil Roasted Chicken

Read for the oven.

• 1 large chicken
• 1 bunch basil
• 6 tablespoons olive oil
• salt & pepper
• 2 lemons, cut in half
• 2 pounds small potatoes
• 2 or 3 carrots cut into 2" chunks
• 8 cloves garlic, left whole

1. Preheat oven to 450ºF. 
2. Remove the gizzards and liver if inside the chicken cavity and rub chicken well with 2 tbsp olive oil.
3. Lift up the breast skin gently and place a bunch of basil in the “pocket”. 
4. Sprinkle with salt and pepper & Place in an oven-proof dish with potatoes, carrots, and garlic. 
5. Fill the cavity of the chicken with two lemon halves. 
6. Squeeze the remaining lemon over the chicken and drizzle with olive oil. 
7. Roast for 20 minutes, take it out and baste it and put it back in at 350ºF for about another 45 minutes (mine was in for 55 minutes)
8. Let the chicken rest for 10 minutes before serving.

We didn't even make it to our seats to eat we were so hungry & it was so good!

Take it all the to roof and Enjoy!