Artichokes Pan Seared with Pesto

Artichokes Pan Seared -A Stack of Dishes

Hey! I’ve got a secret, and the best part of it is that it’s incredibly delicious.

Here is my secret, I will admit it. I’m on a diet. Shocking right? New Year, new me! Please allow me to back up and say that every ounce that I gained this past Summer and Fall were completely worth it. Completely. It was a wonderful time of fantastic food, even more delicious wine, shared with great friends. I enjoyed the crime- now I will do my time- though so far my plan has been enjoyable and soul satisfying.

Cut Artichokes before Searing- A Stack of Dishes

For most of my young life dieting initiated a knee jerk reaction to stock up on cottage cheese and don a heavy cloak of sadness. ‘Cause it’s supposed to suck, right? ‘Cause that’s the penance, right? Well, sorry folks, I just can’t buy into that anymore. I’m cottage cheesed out! [Read more…]

Fregola with Arugula Pesto

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Looking for some inspiration for your lunch box or picnic basket? This fregola with arugula pesto comes together in a jiffy. I think you’ll find  that the peppery taste of arugula, with a spark of lemon, is a refreshing change from your usual pesto and pasta.

Fregola is a lesser known pasta, it’s extremely similar to Israeli cous cous, so feel free to interchange if that’s all you can find. The round beads of pasta are delightfully comforting on the tongue. It’s very easy to get addicted to these pearls of goodness.

Arugula has always felt more to me like an herb than a lettuce green. I find myself tossing the tender leaves into a bowl of hot pasta the way one would with basil leaves. They delicately wilt into the dish and add a bright bite that I really enjoy. These days arugula is easy to find, especially the baby arugula leaves, unlike basil that tends to come and go. Far less of a hit on the wallet too- and I find it more versatile. It always pains me when I purchase a fragrant bunch of basil only to have it wither in the fridge.

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