Revisiting vegetables in good company

goodies-for-raw-lasagna

Hi All,

last night “Off White Living” , in cahootz with my dear friend A., hosted a cooking class at our house entitled “Raising the Pasta Bar”.

It was a success, for both myself and A, and the guests.  As one guests put it: “it was fun to revisit vegetables in good company”………… 

In usual fashion, A. and I relished in the excitement of trying to put together a recipe portfolio for our guests that was creative, fun, and easy.  Here are a few pics from the evening to inspire those who could’t make it (BTW: the top picture is a mix of ingredients for a raw lasagana…YUMMMM)

matt-and-a

 

Matt and A. cooking and sharing info with the group

 

pesto-festo1

I will leave you with a recipe that was shared last night.  This one comes from A. and its a great way to get your greens and enjoy everybody’s favorite: PESTO!!!!  you can put this over any type of pasta, as well as use it as a dip, eat it with eggs, spread it on a sanwhich….endless possibilities!!

Pesto with Arugula and Spinach

 

1 large bunch of fresh basil

2 cups of arugula and spinach (or you favorite green)

3 cloves of garlic; more or less to your taste

¼ cup plus or minus of EVOO

One small handful of nuts (pine nuts, almonds or walnuts)

About a handful of grated parmesan cheese; to your taste

Sea salt and fresh ground black pepper to taste.

 

Chop all ingredients and add to a food processor. Mix well leaving a little chunky. Taste as you go to see if you need to add more or less of any ingredients. Chopping the ingredients prior to mixing will allow for a chunkier less paste like pesto with a bold flavor.

 

Use this pesto on veggies, quinoa, rice, or pasta. Enjoy.

 

 

 

 

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