Sunday morning M and I went for a walk in the woods at Wissahickon Park before heading over to his aunt’s house for Easter dinner. We packed a makeshift cooler (a plastic tote packed with ice packs and a beach towel for a cover) with lunch and a few dishes to share with the crowd. I brought Alicia Silverstone’s guac dip, salad with creamy balsamic dressing and whole wheat pasta with broccoli, leeks, mushrooms, asparagus and roasted shallot cashew cream sauce. I was thrilled that everything was a hit and his family even wanted to keep some of the leftovers.
Lunch at the park: quinoa, hummus, kale, roasted red peppers, asparagus, broccoli & olives stuffed in a wrap
Pasta directions: (this isn’t really a recipe, just an idea for throwing some stuff together): Make cashew cream sauce (click here for recipe). Meanwhile saute mushrooms and leeks in a pan with a little olive oil or veggie broth. You could use onions or shallots instead of leeks, I just happened to have two that needed to be cooked. When the oven’s free kick up the heat to 425 and roast the broccoli and asparagus. I cut them into small pieces before roasting, but you can do it anyway you want. Isn’t it fun getting creative in the kitchen? Boil water for the pasta and cook until it’s the way you like it. Finally, in a large pan or pot mix veggies with cream sauce and some veggie broth or water to thin it out to your desired consistency. Put the noodles in the sauce and heat the whole concoction over medium-low until it’s warmed up and mixed well.
*How I packed it: I kept the veggies and sauce separate from the cooked pasta and I brought some veggie broth in another container. I also brought my own large pan because I didn’t want to be in the way or use up stuff they might need. I put everything together in the pan and heated until it smelled delicious. Of course you could probably just put everything in one dish and microwave it for the same result. That’s what I had for dinner last night.
The next day freshened up with brussel sprouts and asparagus spears
Creamy Basalmic Dressing:
1/4 cup each water, balsamic vinager, & tahini
Shake well in a mason jar, or stir it up in a bowl
What’s cooking lately?