I wasn’t too thrilled by the sound of this recipe originally.
The ingredient combination seemed a bit odd…
Somehow though, it all works! You toss together all of the ingredients with some cooked pasta and a little bit of pasta water, bake for 15 minutes or so until the cheese is bubbling, and then serve with chopped almonds sprinkled on top… so simple! I roasted the brussels sprouts and toasted the almonds to add an additional level of flavor, it is definitely worth the couple of extra minutes to add in these extra steps. You can also make this with figs, cranberries, or pears, as well as any other good melting cheese like gruyere or a gorgonzola. For the full recipe, just hop on over to Marcia’s blog, Twenty by Sixty.
As usual, I love what everyone else did with the recipe… I especially like how Alyssa from Everyday Maven deconstructed the recipe and made blue cheese and fig crostini, and how Erin from Naturally Ella made brussels sprout, fig, and feta ravioli. So creative!
Stay tuned for next week’s recipe… Seared Bean Sprouts with Beef and Sesame Orange Sauce.
We are on week three of The Food Matters Project, and I am loving the recipes that everyone has picked so far! This week is no exception… Heather from girlichef chose a roasted red pepper and walnut ‘pesto’, a fabulously simple and quick recipe that you literally can whip together in five minutes or less.
I used my trusty vitamix, and threw in everything all at once… garlic, walnuts, roasted red peppers (you can make your own, but I think the jarred kind you can find at the store work just fine!), basil, olive oil, salt & pepper.
We first tried it as a dip with some salty blue tortilla chips… what a great combination, and it would be perfect for a party. I also added a little to a turkey sandwich and it was really delicious. Mark Bittman has a couple of variations you can do, either by adding goat or feta cheese to make it cheesy, or adding white beans if you don’t want the red pepper flavor to be quite as obvious. These sound good, but I think he hit it spot on with the original… it’s creamy and I don’t find it overpoweringly red pepper-y.
We also tried it with some pasta… I tossed the last bit of leftover dip with some bionaturae fusilli (my favorite pasta, try it if you can find it – I buy it at Whole Foods and other specialty food shops), and served it with a healthy cloud of grated pecorino romano and cracked pepper on top. Soooo good… I love how versatile this recipe is!
The full recipe is posted here, and make sure you take a look at the comments on this post to see how everyone else did!
Happy Heart Day Everyone!
I know I’m very late in the game, but if you need some Valentine’s Day inspiration, just click on over to my pinterest page… so many sweet ideas! And not just for Valentine’s Day! For any time you want to make something a little bit more loooovveey dovey. I’m not sure what my favorite idea is… it’s a toss up between the heart shaped pepperoni pizza and the heart shaped egg in toast.
I’m still feeling the pain when it comes to my shins and I definitely had to run a lot slower this week, but I feel like I’m slowly getting back to normal, yay! I only ran three times, instead of the four I had planned, but I feel like my shins needed the extra day of rest so I’m okay with that. Also, I think I’m going to adjust my training plan so instead of going up a mile every two weeks, I’ll add on half a mile every week… it doesn’t sound like a lot to add a mile, but when you’re out there running it seems much much further! Half a mile extra a week sounds much more doable!
Here’s the plan for this week:
||3 m run/ BarM
||3 m run
||3 m run/ BarM
||4 m run