Woah, it’s been a little over one long month since I’ve photographed a meal! I’m sorry for the lack of posting, especially during these Summer months when so much fresh produce is at it’s peak… I may have dropped the ball a little bit. But truly, I’ve had a busy few weeks! The Summer generally seems to speed up somewhere around mid-July, at least for me. I get all geared up and ready to enjoy the Summer and then next thing I know all the stores are wheeling out their fall clothes and I’m dreaming of hot apple cider and apple picking. Seriously, who cares about the beach when you can spend a nice day at home baking apple crisp and carving pumpkins?? It doesn’t help much that the weather has been unbearable. The humidity has been draining, to say the least. My aunt has finally cracked and now keeps the A/C running 24/7 – a sure sign that Summer is in full swing. That hasn’t stopped me from cooking much, but it has stopped me from photographing – mainly because the room I photograph in is a full blown sauna. I promise as the weather breaks I’ll be rolling out some new recipes in a more consistent fashion!
Back to my busy month – Mid June I visited my friend, Peyton, in South Carolina for a weekend. She went to college out there and, being a Southern Belle at heart, decided that moving home post graduation just was not an option. It worked out perfectly for me since being busy being with undergrad and then grad school kept me from being able to visit her until now. I have to admit, my Yankee mind was clouded with redneck stereotypes – you know… pouring gravy on everything, cowboy boots, Budweiser, “jacked up” trucks ? – which prevented me from thinking I would really take a liking to the South. I was pleasantly surprised to learn that South Carolina does in fact have much more to offer than biscuits and grits – although both the biscuits and grits are a home run in my opinion. Peyton was a fantastic host, which if you knew Peyton, this is no surprise. She had the whole weekend planned out from restaurant options to Sunday morning mass. The girl was born to plan, something my type A organized personality can appreciate to the fullest extent. We ate, we hiked, we hit the town, we saw a minor league baseball game, we shopped. It was the perfect combination of quality time with a good friend and experiencing new surroundings.
Coming home from vacation – even if it’s only two days – usually means coming home to an empty fridge. I got home from SC late Sunday night and had to wake up early Monday morning for work. Instead of going grocery shopping on Monday night I decided that I would make due with whatever I happened to have laying around the house. Tada! – Brussels and Bowties tahini pasta. I’ve made a variation of this dish before. It’s light – despite being a pasta dish – it’s filling, and it only takes a few minutes and few ingredients. The Tahini Lemon sauce is one of my favorites. It makes a great dressing, too. Unlike other nut butters, tahini (which is made from sesame seeds), is more savory – almost bitter in comparison to almond butter and peanut butter. Adding a squeeze of lemon and some chopped parsley brightens up the flavor just enough – making this an acceptable summertime pasta dish that can be enjoyed hot or cold!
Brussels and Bowties Tahini Pasta
Makes 2 Servings
4 oz Barilla ProteinPlus Farfalle pasta
2 tbsp Olive Oil
1 clove of garlic, minced
2 tbsp vegetable broth
1 cup Brussel Sprouts, quartered
1/2 cup frozen corn
1 handful of spinach
2 tbsp Tahini
1 tbsp Tamari
1 squeeze of lemon
1 tbsp Parsley, finely chopped
1. Cook pasta according to box instructions.
2. In a large skillet over medium heat, add olive oil and garlic. Cook until garlic is fragrant. Add Brussel sprouts and sprinkle with salt and pepper. Cook until Brussel sprouts are browned then add corn, spinach, and broth. Cook until Brussel sprouts are soft.
3. When pasta is done drain and add to vegetables.
4. In a small bowl mix together tahini, tamari, lemon juice, and parsley and pour over pasta and vegetables, tossing until combined. Serve hot or cold.