OK, now that I am retired, I tend to watch the noon news. A while back, I started watching The Chew, or at least I had the TV on while I was doing other things. It is The Chew that inspired this dinner.
Pasta based on a Mario Batali recipe, as well as the melon salad, based on an MB carpacchio. Oh, let’s not forget the cocktail. A Michael Symon inspired Meyer Lemon Basil Fizz.
A few days ago I made the green tomato spaghetti. I still have lots of greens, and quite a few tomatoes that fall off the vines before they are fully ripe. They ended up in this dish. I did substitute some organic basil and cheese ravioli tonight, and my pesto is one of those mutt varieties. All sorts of greens. Leftovers, so to speak.
This pesto was made with carrot tops, radish greens, mint, basil, parsley, pistachios, pine nuts, parmesan and garlic. Olive oil drizzled in. I didn’t measure anything. It was all done by taste. Sometimes winging it gives you awesome food.
Then, I took those tomatoes that fell off the vines in the storms Sunday night. Sauteed them in olive oil with scallions. Added only salt and pepper.
The pasta was from David’s. A basil based organic ravioli. The salad. Made with arugula, melon and prosciutto. Mario Batali had a melon carpacchio the other day. I don’t have salami around, but had prosciutto. Clean and fresh. You can build layers of flavors using four simple ingredients. Cantaloupe. Prosciutto. Arugula. Pepper.
The wine. One of our favorite New Zealand style Sauvignon Blancs from Glen Manor in Virginia. Cuts through that richness of the pesto. I had enough pesto left to keep for another meal. There will be more green tomatoes.
I asked my husband the other day if he thought we could eat carrot tops……and now you’ve answered my question. Thanks! Why let them go to waste?
What a wonderful use of “odds and ends [or tops!]”. Love this all the way around!
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