Heidi Swanson is back in the Knavis Knitchen tonight. It has been a while since I cooked from her Super Natural Every Day. This was a great and very easy recipe. It is also incredibly quick. It was a hit that we shared with our friend Janet.
We started the week with the meal that was planned for last week. This is one of my go-to favorites. So fresh and yummy. The red cabbage, green onion and cilantro, and white feta look beautiful on the black beans.
I had a great afternoon Saturday living the Marin life. Annie and I met up for a hike to Tennessee Valley. After unsuccessfully trying to walk Ellie to sleep, Annie headed back to her house and I went shopping and for a spectacular run up Bald Mountain. Holy cow was it steep but the views were spectacular.
With the baby asleep I served up this butternut squash curry with fried tofu. It was the perfect amount of heat and we both washed it down with Sauvignon Blanc. Perhaps too much Sauv Blanc. Annie’s text this morning? “Sauv Blanc is EVIL water.” This dish will show up in the Knitchen again.
It was great to escape to Marin, catch up with such a good friend and enjoy a good dinner. Now the week starts…
This was an almost silent week in the Knavis Knitchen. Monday was Robin’s birthday and a work event for me. We celebrated with Delfina Pizza take out and an arugula salad. Tuesday was leftovers for me and a work event for Robin. Wednesday was the opposite. We had plans for Crispy Black Bean Tacos on Thursday but it was Taco Day at school. I couldn’t do it. Dinner out. That quickly we got to the first silent week in the Knitchen. I am off to Annie’s house to cook for her tomorrow night and then will get a plan for the following week. No plan, no Knitchen.
Robin and I have a busy work week ahead with a number of evening events. I decided to make this pasta so that I have something to eat for dinner later in the week and Robin has a few lunches.
This Moosewood Simple Supers recipe is great. I was able to make the pesto before the water even boiled. Adding a little pasta water at the end created a rich, almost creamy, tomato sauce for the pasta. A definite hit and will be repeated again.
Recipe after the Jump
Robin and I were thrilled to welcome our friend David Katz back to San Francisco last night. David has spent the past three years in Washington DC working in the DOE and then the White House. He finally snapped out of the DC haze and has come back to SF to work on an energy start up. This is the first of many fun dinners to come.
I had spotted this recipe on Smitten Kitchen over the winter break and a cold, rainy night seemed like the perfect time to try it out. Like the blog post suggests, I left the mascapone cheese out. I should have also cut the amount of grits in half and doubled the amount of mushrooms. It is a great dish, though. I served it with a green salad and some horribly over cooked brussels sprouts.
My mom, Kitty Davis, got in the Knavis Knitchen spirit and cooked this great looking caramelized onion, blue cheese, walnut pizza- recipe by Jack Bishop. As she wrote in an email, “inspired by Andrew’s holiday pizza cooking. Next time I’ll get a pizza stone or wait until Florida when I’ll have a kitchen!”