Sun-Dried Tomato Pesto

Looking for a diary free dinner that is full of flavor and takes about 15 minutes to make?

Give this a whirl!

Penne with Sun-Dried Tomato "Pesto" and Wilted Spinach.

The smoked paprika adds a surprising depth of flavor to the dish.

1/2 cup sun-dried tomatoes
2 cloves garlic
3 Tbl pine nuts
1 tsp smoked paprika
2 Tbl red wine vinegar
1 tsp fresh thyme
1/4 cup olive oil
pinch of crushed red pepper
2 1/2 cups fresh spinach
16 oz whole grain penne

Cover tomatoes and garlic with boiling water in a bowl and allow to steep for 15 minutes.  Drain and reserve 1/4 cup of the liquid.  Transfer softened tomatoes and garlic to a food processor.  Add pine nuts, vinegar, paprika, thyme, red pepper, and 2 Tbl of the reserved steeping liquid.  Pulse until smooth, adding more water if necessary. With the motor running, add olive oil.

Prepare pasta in salted water according to the instructions.  Reserve 1/2 cup pasta water and drain.  Return pasta to pot, add 1/2 pesto, spinach and pasta water.  Toss until pesto becomes a smooth sauce and spinach has wilted.  Garnish with pine nuts.

Embrace Your Bread

I used to be a carb counter, panicking at the slightest mention of bread or pasta.  For months I avoided sandwiches, potatoes, and delicious pasta dishes thinking that if I didn't consume any of these treats weight would just melt off.  Dr. Adkins really did a number on me.

Then, I got a grip.

Carbs aren't bad for you, in fact you need them for energy.  The key, as with everything, is in moderation and choosing healthy carbs like whole grain breads, veggies, and beans.

Although, sometimes you want to dig into something that is crunchy and bready and totally satisfying.

Panzanella is a traditional Italian bread salad comprised mainly of stale bread and tomatoes dressed with olive oil and vinegar.  With summer's abundance of garden veggies, I like to throw some different veggies and herbs into the mix to bump up the flavor.  Add leafy greens as well, but remember the bread is the star of the dish.

So Mangia! Mangia! and say, "Arrivedreci, Dr. Adkins!"

Panzanella

This is the best way to use up bread that may be past its prime.  The bright, fresh flavors of garden veggies and balsamic make for a filling variation on a traditional salad. Play around with different veggie combinations!

5 cups whole grain bread, cubed
2 tbl olive oil
1 clove garlic, minced
2 large heirloom tomatoes (or 1 pint cherry tomatoes, halved)
1 English cucumber, 1 inch slices
1/2 large red onion, sliced
1/3 cup oil cured olives, pitted and halved
1/2 cup basil leaves
1 cup baby spinach leaves

For the vinaigrette

1 clove garlic, minced
2 tsp Dijon mustard
2 Tbl balsamic vinegar
4 Tbl olive oil
salt n' pepper


Preheat oven to 450.  In a mixing bowl, toss together bread cubes, garlic and oil.  Season with a touch of salt, and transfer to a baking sheet.  Toast bread for about 5-7 minutes until golden brown.  Remove from oven and allow to cool.

For the vinaigrette, whisk together garlic, mustard, and vinegar then drizzle in oil.  Salt and pepper to taste.

Combine croutons, tomatoes, cucumber, olives, onion, and spinach.  Toss with vinaigrette, adjust seasoning if needed, and allow to sit for half an hour before serving.

Love them 'maters!

I love me a 'mater.

Sliced heirlooms sprinkled with a little salt and pepper.  A bright caprese drizzled with balsamic vinegar with tons of fresh basil.  Fresh grape tomatoes in a salad, exploding with 'matery goodness.  'Mater soup with a grilled cheese and 'mater sandwich. In braising sauces. In pastas. In couscous.  I love 'em.

However, some folks are not as enthusiastic about the tomato. 

Yet last night, I made a couple of skeptics true believers of the humble 'mater with the best darned side dish, perfect for steak or your backyard grill fest.

Roasted Tomatoes and Pepadews

Roasting the tomatoes with the garlic and thyme adds a wonderful depth of flavor, especially when combined with the bright, vinegary peppers and cilantro.

1 lb whole cherry tomatoes
4 cloves garlic (whole)
6-8 sprigs thyme
1/2 cup pepadew peppers, quartered
2 Tbl fresh cilantro
olive oil
salt 'n pepper

Preheat oven to 450.  On a baking sheet, drizzle a generous amount of olive oil onto the tomatoes, garlic cloves, and thyme.  Season them with salt and pepper and toss to coat.  Pop in the oven for about 15 minutes, or until the flesh of the tomatoes begins to burst.  Set aside to cool slightly and discard garlic and thyme (although you may want to eat those roasty, toasty garlic cloves...yum).

In a mixing bowl, combine tomatoes, pepadews, and cilantro.  If it appears a bit dry, drizzle a little olive oil or pepadew vinegar over the whole shootin' match.  Toss together and serve. 

These are also fabulous at room temperature as the flavors will marry the longer they sit.  Just cover with plastic wrap.