Ragu is BACK!

With semi-cooler weather coming, we had a ragu for dinner out of garden tomatoes, garden cabbage, diced onions, garlic, homemade veggie stock and a bunch of frozen things I found while cleaning out our freezer (a few veggie sausages, a very sad looking veggie burger and a piece of tempeh bacon – luckily bought just last week).

We basically let that delicious mess simmer for a while and then topped some pasta with it and topped the ragu with grated pecorino.


Pasta with Garlic Scape Pesto

Wringing some more tasty morsels out of garlic scape season with a batch of garlic scape pesto. This time on top of orecchiette with some sauteed cherry tomatoes and veggie sausage chunks, topped with chopped arugula (raw) and some grated cheese.

Warning: This is pesto is not ideal for make-outs.


Pretty Pink Pasta Salad

My organization recently had an event with a lot of leftover food.  What struck me as extremely pretty, yet wasteful, was the bed of red cabbage that a lot of the antipasti and veggies were laid out on.  I took some of that, a bunch of olives and some cherry tomatoes home and starting making a crazy pasta salad for dinner.  I also used some greens from our garden, which were delicious and added a nice sharp and peppery bite to the salad.  I bet dandelion greens would be great too, but arugula would work in a pinch.

Inspired by They Draw and Cook, below is what I did to make the pasta salad (double-click for larger instructions!).


Linguini with Garlic Scapes

After a world cup barbecue with friends yesterday afternoon, we wanted to go with something light for dinner. Luckily we had a fair amount of produce left from weekly shopping, since Tina spent the middle of the week on a vegetable broth diet. I chopped up a bunch of garlic scapes, along with a couple medium-sized yellow summer squash, and sauteed them in olive oil, salt and pepper. About halfway through, I splashed them with a little white wine. Then, at the very end, I threw a raw egg in the pan and mixed it around until cooked so we’d get a little protein. We served the veggies with linguini, which we drizzled with a tiny bit of truffle oil and then sprinkled with fresh oregano from the community garden.


Pasta with Broccoli Rabe and White Beans

Okay, so Tina thought that this meal turned out well. I’m a little skeptical – of my own work, that is – this was my doing. The idea was to have some nice linguine (left over from a couple weeks ago) with some white beans and steamed broccoli rabe. I cooked the beans in the pressure cooker, but I seem to have underestimated the necessary cooking time and they came out a little tough. To make up for it, i decided to cook them with some butter and garlic in a pan for a bit. This mostly softened them up. Mostly.

Then for the rabe, I separated the stems from the leaves and steamed them both in our bamboo steamer. I put the stems in first, figuring they would need more time. But it turns out they even needed more than more, and were “somewhat” chewy at serving.

Tina got some cheese from the coop – we thought it was pecorino, but it turned out to be something else. In any case, it was grated over the top without incident.

Anyway, there were some textural issues but the flavors actually worked really well and I think it would be worth trying again.


Ramps-n-Pasta

As I said in my last post, ramps are back!  I love the flavor of ramps and would gladly buy many many pounds of them, but since they are a little over $9 a pound, it’s not in our budget.  In celebration, I cooked up some ramps and pasta last night and we had it with olive bread (thanks mom) and some quick pesto that I also made last night.  Swoon.

Ramps-n-Pasta

Ingredients:

  • bunch of ramps (6 or 7, more if you’ve got em), chopped and washed (leaves and steam)
  • 3 shallots, finely chopped
  • 1/2 lb pasta
  • salt and pepper
  • olive oil
  • Parmesan or Pecorino
  • wine (if you’ve got some)

To Do:

  1. Bring a large pot of generously salted water to boil and add some olive oil.  Add the pasta and give it all a good stir.  Cook until al dente.
  2. Meanwhile, heat up a couple of tablespoons of olive oil or butter in a small pan.  Add the shallots and cook until lightly browned.  Throw in a splash of wine (white is best) if you have some around, if not, no biggie, just add a splash of pasta water.
  3. Add the ramps and cook for a few minutes.
  4. Pour the whole mess over the cooked and drained pasta.  Add some grated cheese and pepper and taste.  Add salt if necessary.  Stir it up.
  5. EAT!

Roma!

Yesterday’s dinner ambitions were realized: cheese and pepper pasta, plus broccoli with garlic and hot pepper. Both are recipes from the most recent issue of Saveur.

Unsurprisingly, we did not have any Cacio di Roma on hand, so we just used grated romano.