Warm weather crops are happy these days – go figure! Basil is particularly abundant, and I don’t think we’ve shared our favorite summer pasta recipe, so easy and delicious! Chop up a bunch of garlic and warm in olive oil in a large pan over low heat – add red pepper if you like. The idea here is really to infuse the oil, don’t let the garlic brown. Get your pasta going – make sure your water is salted like the sea. We like spaghetti, but feel free to experiment. When done, reserve maybe a half cup of your pasta water (magic that stuff is), drain your pasta and add to the oil. Shower with chopped basil and grated parmesan and toss. Add the reserved water to the mix by spoonfuls to the consistency you like. Have a side salad ready and dig in. Fast food in all its summer goodness.
You’ll find salsa bags in your box this week, with tomatillos and peppers, add lime, cilantro and onion for a yummy salsa verde.
And because of the continuing consequences of our recent heat wave, you will be getting broccoli and romanesco earlier than we would like, meaning you might have more than you can manage. Last week we shared the really quick oven roasting method for freezing vegetables, but forgot to seal the deal with the discovery we made this winter. Earlier, we had been defrosting the veggies before cooking with them. This winter we realized if we threw the FROZEN veggies on a tray in a 450 oven with nothing added (they already have olive oil from the freezing process), they became lovely roasted veggies in 5-10 minutes (keep an eye out!) with a consistency as if we had chopped them fresh beforehand. REVELATION!
No such thing as too much cruciferous!! Bring it on~
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