Friday, July 12, 2013

Friday Food

This is what I ate for dinner last night.

Oven roasted green beans and squash with pesto on a bed of red lettuce.

Oh, hell yes it was sooooo good.

I can't tell you how many times I have bought a big bag of green beans at the Farmers' Market, only to find it 3 weeks later in the bottom of my fridge all slimy and shit.

Ugh.  So frustrating.

I want to talk more next week about dealing with the fridge.

Maybe.

I felt tired just writing that sentence so maybe not.

Anyway,

I've been rereading this:



I read it eons ago, but I spied this 10th anniversary edition at the library and couldn't resist.

I do love him so. (And, to be honest, I still do love a bit of Baskin-Robbins Jamoca Almond Fudge every now and then.)

Anyway, reading books that compliment my way of choosing to eat is how I stay focused.

I just love, love, love to read about homesteading and gardening and urban farming and raw food and vegan food and simple living.  Even if I'm not doing all the things I read about, the books keep me motivated and excited and focused on how I want to be.

Intention.  I am intending to be more intentional in my life.  

And it's working so well these days!

Yea ME!

Enough about me.  

Oh wait, apparently not.

 I backed up that dish of veggie love with mounds of cherries.




I still love that orange colander soooooo much.

There is nothing that doesn't look fabulous in it.




Check out the size of this garlic head!!!

Holy cow, man.  That thing was HUGE.

I ate it all.

Chopped it up in some homemade pesto.





Promise me you will go back and read THIS POST on how to make pesto like an Italian Grandmother.

I got the recipe from Heidi over at 101cookbooks and it changed my life.

Well, changed my pesto-making life.

The only downside ...



The giant mass of mess that my tiny counters are always covered with.

Sigh.

Well worth it, though, duckies, well worth it.

Here's the recipe for the beans and squash.  

(I'll put a basic pesto recipe here too, but really do take a second to read that Heidi post because it is one of my favorite posts of hers ever.)

Roated Green Beans with Squash in Pesto Sauce

4 large handfuls of green beans
1 large squash or zucchini sliced into thickish chunks
1 big handful of fresh basil
1 big handful of nuts (I used walnuts)
1 huge garlic or 3 smaller ones.  (Depends on how much garlic you like. I like a LOT.)
A block of Parmesan cheese (Also depends on how much cheese you like in your pesto, if any.  You really don't even need cheese, honestly.)
Olive oil 

 Preheat oven to 450 (hot!)

Make your pesto first.  (Go read that article, dammit.)
Take a wad of basil, some nuts, some garlic and some cheese and start chopping.  You really do need a good, big knife for this.
A bit at a time, just add a wad of basil.  Then some more nuts. Then some more garlic. Then some cheese.
Just chop until it's all minced up however you like it.  
I like mine kinda chunky, but some like it really fine.
Up to you, Mr. Magoo!
When it's chopped to your liking, put it in a bowl and drizzle in the olive oil.  Use however much you like. I like mine a bit oily, but dry is fabulous too!  Also, for this recipe, dry is a bit better cuz the squash and beans will add some liquidness.  (New word.)

Now...

Wash your beans and your squash.  
Or not.
Cut off the ends of the beans and slice the squash up  kinda thick.  You don't want your squash too thin or it gets floppy.  
Put them in a big bowl and drizzle with olive oil and then salt and pepper them.  (You really do need some kind of spice on beans.  
If you don't use salt, try something else that you like, but give them some oopf.)
Cover a cookie sheet with parchment paper (or not) and pour all the beans and squash on it.
Put them in the oven for about, oh, 7 minutes then take them out, give them a good stir and/or a flip and put them back in for another 10.
You want them crispy and brown, but not burned.  Although, burned would probably be OK too.

Put the beans and squash in a bowl, add the pesto and gently mix them up.

I put a big pile of lettuce on a plate, sMOTHERed it in Mother's Dressing, then piled the beans on top of that.

Dude.

I ate waaaay too much.

As ususal.



There you go!

Ta da!

It's Freedom Friday here today so Finn is killing monsters and I am off to work in the yard before it is 500 degrees.

Hopefully, we'll have most of a fence on Monday!!!

PS I am running so late, again, that I did not proof this recipe.  Use your brains. If I said something crazy like add 4 cups of salt, don't believe me, OK?


3 comments:

  1. It all sounds so delish. I'm with you on intent but/and the follow-through does make a lot of prep, don't it? We have had a few but very good tomatoes and our fig tree is loaded with tiny green ones. We try to ignore it and let it do it's thaing. I'm having pancakes with merrymerry today. Yea! and cj.
    (maybe Yea, you never know if she will be cranky.)
    ms mdd

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  2. I'm making this this weekend!! Yum! I love that pesto recipe, and I honestly can do without the cheese. Also I have somewhat recently discovered nutritional yeast(as you know) and that can be a nice healthy sub for cheese, if anyone is looking to do that. xo

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  3. My basil plants are all bolting like crazy in this heat so I've been having a bit of a summertime fling with Mother's Cashew Tamari Dressing (available in bottles directly from Mother's Cafe and/or at Wheatsville Food Coop) poured over whatever I'd usually toss pesto over - steamed broccoli and/or green beans and/or just about anything with a little chopped shallot plus more cashews and a sprinkle of red pepper flakes. So good. Sooooooo good. Ye gads, now I'm hungry again.

    Say, that reminds me- have you checked out Wheatsville Food Co-op yet? After local farmer's markets it is the best place to find local/organic/sustainably produced foods ever. I promise you if you go in once, you'll be hooked forever. Trust me, she said. This is on the up and up. Cross my heart and pinky swear.

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