zucchini pasta, kalamatas, sun dried tomatoes,basil and more

Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.

wendyellenthomas.comI got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?

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Classic Summer Pesto

Basil is on. On and in everything these days. Eggs, toasts, salads, pork, fish, chicken, dips. It is also THE base for classic pesto…like that’s any news. But this is a reminder to make it cause it’s so good and easy. Grown best under cover in the San Juan Islands, with a little protection from the wind and chill, basil is making itself known here on Orcas Island. Once again, generous friends sharing their riches have opened their garden gates….

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Donna Hay Photo Challenge #9 Goat Cheese, lemon and pea Pasta

***UPDATE***  I’m pulling out the pasta pea bit from my last post so it’s not smushed in between the cabin and the salmon and the …..And you may still get another one later today for the berry tart bake off! Where did June go??? Ok… just pretend like you’re surprised 🙂

Yes, I did make MORE pasta and had a lovely but challenging afternoon taking photos of it. It was like a haircut you keep having a go at and never feel you get quite right… except with less long term effect.

Here is the link to the Donna Hay photo challenge at Jungle Frog Cooking.

And here is the original picture-

The image comes from the summer issue of Donna Hay’s issue 55 (febr 2011). The photo is taken by William Meppem and styling by David Morgan.

And this is my go at it 🙂

And this is the one I couldn’t decide on…

And here’s the rest of it you’ve already seen….

Here’s the recipe but head over to Junglefrog if you want to Print. You should go over there anyway because it’s a great site.

Ingredients

  • 400g penne
  • 420g frozen peas (2 cups)
  • 2 cloves garlic (crushed)
  • 2 tablespoons lemon rind (finely grated)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 240g goat’s cheese (crumbled)
  • 50g rocket (arugula, chopped)
  • sea salt
  • cracked black pepper

Boil up you noodles of choice… regular semolina or one of the many gluten free varieties. The recipe called for Penne but I like the twists… And get yourself some peas! I love using pea shoots for the green and Donna Hay used Arugula. I also added cut up snow peas giving it a little crunch.

I used fresh shelling peas, snap peas, and pea shoots all from local gardens. I used to love growing pea shoots for salad. You can even do this in a pot of the porch.

A little olive oil, fresh garlic, lemon juice and zest, fresh goat cheese and did I mention PEAS!

It’s a simple dish that can be made ahead of time and served at room temp or warmed up a bit…

Thanks for your patience in my need to make this happen on the LAST DAY of JUNE!
Tschüß,

Goat Cheese, Lemon and Pea Pasta, Grilled Salmon and a peak at Frog Song Farm…

I’d like to introduce you to Frog Song Farm, our summer digs, with a couple of photos I snapped last night. This humble octagonal structure was built by a man child at the age of 24, so the story goes. And it miraculously still stands roughly 30 years later. My first introduction was a description of Frog Song Farm posted on a small blue lined 3×5 index card in the spring of 1993 at the Seattle Tilth office in Good Shepherd’s park. “15 Acre Organic Farm, cabin, mature fruit trees” it read.  I was just finishing my degree at Bastyr College. After my last class, we took a six week journey traveling up the inside passage with a VW bus on a boat, then drove back down through Alaska and the Yukon. It was the moment of our return that I found myself busting to get out of the city. Three weeks later I sat on the lawn outside of a then intact octagonal structure surrounded by a small picket fence smothered with trailing roses. Ripe fruits of mid August swooned me. Laying in the grass, cocked on one elbow twirling grass blades between my fingers, I, also ripe at 25, negotiated with the owner as to how I could make this work.

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