I get food as payment for my new internship. Delicious, fresh, glorious food.
Last Thursday I left with arugula, asparagus, spinach, chard, and parsnip soup. Here’s what I did with some of it:
I made arugula pesto. I used my mini food processor to chop the arugula to bits, then I mixed in chopped pine nuts, garlic, and olive oil. I was feeling exotic—pecans work well for a local nut substitution. I spread it on sliced baguette from Harvestyme Bread (my favorite of Pat’s breads) and topped it with shredded Pure Prairie Creamery goat cheese. Broil. A fantastic combination. Especially good with red wine. Really, though, what isn’t?
Friday supper and Sunday lunch: arugula pesto cheese bread, creamy parsnip soup, and salad.
For the past month I’ve been putting Spicy Lime Vinegar on my salads. Wow! I really enjoy salads now. I used to like eating them because I knew thew were good for me. Now I like eating them because they are actually good! Thank you, Holder’s Herbs!
Sunday I seared pork shoulder and then simmered it for about two hours with dry great northern beans, sage, olive oil, and garlic. They didn’t taste as good as Shauna’s beans, though. Shauna, are you holdin’ out on me?
Tuesday supper: leftover white beans and pork, roasted asparagus, and leftover arugula pesto cheese bread.
For the asparagus, I sought guidance from Mark Bittman’s How to Cook Everything Vegetarian, which I borrowed from the library. (Friday I had an epiphany that I could use the library to explore cookbooks!) Simple and delicious. In the roasting pan, I topped the raw asparugus with pats of butter and coarse salt. Then it roasted at 450˚ for about 15 minutes. Drizzle some lemon juice and eat.