Tuesday, February 22, 2011
This pasta salad came together on a whim while I was shopping this weekend - first, I spotted a box of whole wheat rotini, then a few delectable black olives from the olive bar, some of spring's first asparagus, tiny radishes, a little onion, and a bell pepper. Throw in some salami and parmesan, and toss it with a lemony basil vinaigrette - and voila, there's lunch for the week. Side note: You may have noticed I'm a huge bell pepper eater. It's always in my fridge and inevitably ends up in most of my dishes. Feel free to omit it or make substitutions if you don't have the same attachment to it that I do.
Sunday, February 6, 2011
|Photo by Keenan Stansbury-Farrell|
I grew up with Campbell's condensed tomato soup, usually served with a grilled cheese sandwich made with regular sandwich bread and yellow American cheese... the processed, individually wrapped kind. I have to admit that in the depths of winter, this is the food I crave. My goal was to satisfy my memory of those foods while making something fresher and a little more "grown up."