I enjoyed a homemade beef, soybean and veggie pasta for lunch today. My dish also included a variety of snipped herbs that I’ve been growing, as well as artichoke hearts, roasted red peppers, crushed tomatoes, Parmesan cheese, honey and abundant amounts of olive oil. The pasta is a whole wheat rigatoni; the tubes were perfect for holding all the sauce.
Part of my inspiration for this dish was Gaby’s sandwich on the latest Bon Appetit video. She included lemon juice and vinegar, but I realized the tomatoes I added brought the acidic brightness the dish needed. I also added capers which I feel often take any dish I’m making to another level of sophistication.
Soybeans are an unusual inclusion in this type of dish, but I’d never cooked them before and wanted to see how they would taste. I actually loved having them in the dish, as their texture was almost like that of a cooked peanut (more snap than the mush of a typical bean) and they complimented the pasta without altering the flavor. I can tell I haven’t been getting enough protein lately so I’m trying to find ingredients that boost my intake.
All in all, this dish was hearty and I felt proud that something I grew actually made it onto my plate. I have been avoiding grocery stores and getting items delivered, so I worry that my food is going to become boring or lack creativity because I can’t grab special ingredients the day of cooking, but I felt pleased with how it turned out. What’s your latest culinary creation and what inspired it?
I am still sick with a respiratory illness but am hopeful that I am on the road to recovery. My sense of smell has been severely impacted and I’ve eaten meal after meal in which the only aspect of the food I could appreciate was its appearance and texture, because I could not taste anything. Today, some scents and flavors are getting through, so my lunch felt like an incredible luxury solely because I could enjoy more than how it looked!
I created a whole-wheat pasta dish with spinach, salmon and home-made pesto sauce. I started by cooking the pasta on one burner while I wilted the spinach on another in a cast-iron pan. After removing the spinach, I then pan-fried the center-cut salmon, skin-side down, in the cast iron. Finally, I toasted the pine nuts and then blended them with locally-grown basil, avocado oil and Parmesan cheese in my Vitamix (I am allergic to garlic but most people would add it in here). After sprinkling on a pinch of salt and a dash of oil, I served the dish in a large ceramic bowl I use for my more elaborate meals.
The creamy texture of the sauce, combined with my renewed ability to detect actual scents like basil and salmon, was so enjoyable. It makes me think of the tens of thousands of meals I’ve eaten in my lifetime and leads me to wonder how many of them I’ve scarfed down without any consideration or appreciation for being able to bring all of my senses to bear. A good meal is my quintessential simple pleasure. Have you cooked anything tasty in the last week? What’s your favorite or go-to lunch? Do you have any mealtime rituals that enhance your enjoyment of food?