Makeshift Pesto Sausage Pasta

Eric only received half the text and came home with turkey sausage, strangled priest pasta and sun dried tomatoes...not really enough to create a sauce.

So, pulled out everything we had in the fridge (today i was grateful for the CSA) and decided to make pesto kind of thing:

Bring Water to a Boil and pasta accordingly.

In a Cuisinart, mix

- fresh garlic from Steve's Farm

- Salt

- Slivered Almonds

- Fresh Basil from Steve's Farm

- a Canned Chipotle

- Meyer Lemon Juice

- Olive Oil

To create a Pesto.

In the pan, 

- Brown the Sausage and Remove from pan and place in big bowl.

- Add leftover roasted tomatoes from earlier in the week, add the few fresh ones you have along with sliced up marinated sun dried tomatoes and heat through.  Add to bowl with sausage.

1/4 Slice half of a small red onion up for fresh pepperyness.  Add to bowl.

When pasta is done, drain and add to bowl.  Add pesto, salt and pepper and toss to coat pasta. 

Grate Preseason on top.

For a spontaneous random creation, it didn't turn out that bad.  Lots of flavor and good mix of light and savory flavors.  And eric, who just came home from a 12 hour drive was happy.

Desperate Times

I have not been moved to cook lately. Not sure why exactly. Been super busy. Have not even been moved to have people over. Simultaneously have not been that hungry. B.D. has lovely and amazing lettuces and we have been eating the most delicious salads with his butter lettuce, fennel, herbs and daikon radish from Rainbow. But for our "real food" it's been weak at best.

Tonight, I brought home pasta and pesto sauce in a jar. Almost shameful.
Last night I could barely gather myself to roast a chicken.

My husband and I have a deal. I make dinner and he washes the dishes. While he is totally wonderful on the nights that I feel burnt and not in the mood, a month of lameness does not seem to be flying.

May the Culinary Angels have mercy on me.

Olivia's Perfect Squash Blossom Pizza

Sunday Nights at Farmer and the Cook now offer a selection of delicious salads and pizzas and Jonothan McCuen and friends play. We got the 2 Squash Blossom Pizzas. I feel like I could eat another. Maybe Olivia will give up the recipe, but let me see if I can recreate it:

1. Amazing delicious flaky thin pizza crust
2. Caramelized Onions
3. Fresh abundant vibrant basil pesto
4. Creamy flavorful goat cheese
5. Toasted Pine Nuts
6. Squash Blossoms fresh from the Farm

I gobbled it up and washed it down with a little red wine from Casa Barranca, our local organic vintner.

Such a nice community vibe and feeling always at FnC. Thank you Steve and Olivia.