We definitely got to use some of our new herbs in last night's dinner. We made yet another recipe from the Very Vegetarian cookbook; Farfalle with Sun-Dried Tomatoes and Portobellos. It is basically made with a sun-dried tomato pesto, some bow-ties, sauteed garlic, red onion and portobello mushrooms. We were out of hazelnuts and used pine nuts instead for the pesto - we've tried both ways and both are very good. We also made garlic bread with some fresh ciabatta from the bakery. The pasta recipe is quite easy to make, especially if you have the pesto ready ahead of time. We've never been that prepared, but hope to be someday! The freshness of the basil, thyme and parsley came through and it was fun to do our first clippings of herbs.
Here's a few pics from the meal:
-The beginnings of a pesto-
-The final meal-
I also had a chance to take a couple more pictures of our herbs:
-Some of our basil-
-Our aloe and rosemary-
Last night at Valley Natural Foods I found some ramps and plan to use them in a soup tonight. I've heard about them before, but never seen them. Luckily they have smart produce folks working there - the VNF produce guy is going to try the ramps pasta recipe while I try the soup. Then we're supposed to report back to each other. How neat! Anyone else try ramps out there? Any good recipes?
Have a great day!