Perfect weekend for the box – we were at home getting lots of chores done and cooking together.
Friday we made:
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat greek yogurt
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.
3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.
And we had the salad greens with a home made vinaigrette. Billy was right – the pasta would have been enhanced by adding some pine nuts!
Saturday we put the agretti, mushrooms (mystery item), some of the carrots and radishes, the leeks in a wok with brown rice, tofu and splashes of sesame oil, chili oil and some teriyaki sauce.
On Sunday we combined the fennel with green apples and dressed with meyer lemon juice, olive oil, and a little salt. This was a side to halibut Billy prepared.
Thanks again for the opportunity to use the box – everything was really good – and we enjoyed cooking!