We've been away for three weeks (more later on our culinary adventures) and for the last couple of days of the trip all we could think of was coming home to our own kitchen and eating a lot of vegetables. Not that vegetables were absent from our menus, but we were seduced by too many desserts, too much bacon, too many bar-food snacks.
When we inspected our crops we found that the arugula was tall and flowery, signs that it had bolted and become bitter with the onset of hot weather. But it was lush with gorgeous dark green leaves that cried out to be eaten. Perhaps too bitter for a salad, but OK to be cooked.
So here's our coming-home, vegetarian dinner: the arugula was tempered by the sweetness of pine nuts and the blandness of pasta, and tasted great. I wish I had picked twice as much; I always forget how much greens shrivel when cooked.
And a big salad, of course, which comes with 95% of the dinners served at home. It's good to be back.
Looks absolutely delicious!
ReplyDelete