White Bean, Parsley and Morel Pasta

There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.

White Bean and Morel Pasta
White Bean and Morel Pasta

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Eggplant Ragu with Pappardelle and Fresh Ricotta

The eggplant is so meaty and rich, this vegetarian recipe tastes plenty decadent and delicious without any actual meat at all. Make your own pasta if you’d like, or user pappardelle from the store for a quick alternative. Either way, you’ll be happy with these complex textures and flavors.

Eggplant Ragu with Fresh Ricotta
Eggplant Ragu with Fresh Ricotta

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Fresh Cherry Tomato Puttanesca

After a beautifully blue-grey and blustery Pacific Northwest day, this simple pasta dish – rich with olives and cooked down tomatoes – is a perfect dinner for a cozy evening at home.

Beach Walk

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Lemony Shrimp Linguine with Ricotta, Fennel and Spinach

There’s something cozy – on a cold, brisk Seattle day – about cranking out a little homemade linguine. The chewy noodles and the bite of lemon makes this a dish that’s hard to stop eating. Add fresh shrimp and some fennel, and you have the makings of a very happy evening at home.

Shrimp Linguine with Ricotta, Fennel and Spinach

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Creamy Butternut Squash and Blue Cheese Pasta

In the cold days of winter, we’re looking for dishes that feel like they could put a little meat on your bones, but don’t actually put a little meat on your bones. That’s what we love about this dish from Cooking Light. The pasta noodles are so cozy, the roasted squash is classic wintry fare, and the blue cheese has that perfect bite. Plus, this dish is easy enough for a fast weeknight dinner (and lunch for the next day).

Creamy Butternut Squash and Blue Cheese Pasta
Creamy Butternut Squash and Blue Cheese Pasta

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Pasta with Zucchini, Garlic, and Pistachios

Summer squash is in full glory, and we’re cooking away to keep up. This easy pasta dinner with pistachios and grilled yellow squash is an inspired recipe from Mark Bittman’s Kitchen Express. To the recipe!

Yellow Squash
Yellow Squash

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Black Bean and Salmon Pasta with Fresh Summer Herbs

Summer is in full swing in Seattle, and the garden is very happy. The garlic, shallots and herbs are in full swing, and we’re busy eating as fast as we can harvest. It’s the perfect time to make this simple summer dish – made even more enjoyable eaten outside in the garden.

Fresh Grilled Yellow Squash
Fresh Grilled Yellow Squash

Boil 8 oz of whole wheat pasta and cook until al dente. Drain, rinse, set aside. Mince and saute 3 shallots and 2 cloves of garlic in a little olive oil. When the shallots are translucent, add 2 T chopped fresh summer savory herb. Lower the heat to medium-low and add a can of black beans and a can (or fresh cooked fillet) of salmon and stir, cooking for eight minutes. Sprinkle with fresh chopped parsley and serve.

Fresh Grilled Yellow Squash
Fresh Grilled Yellow Squash

This goes quite nicely with a white wine and ginger beer cocktail.

White Wine & GInger Beer Cocktail, With Rosemary & Raspberries
White Wine & GInger Beer Cocktail, With Rosemary & Raspberries

Ingredients

  • 3 shallots
  • 2 cloves of garlic
  • olive oil
  • 2 tbsp chopped fresh summer savory herb
  • a can of black beans
  • a can (or fresh cooked fillet) of salmon
  • fresh chopped parsley.