I’ve been slacking and only posting once a week because I am doing some renovation work to the hizz-ouse, before we put it on the market. Half of my house is in my kitchen and nobody wants to see a food blog about Christmas decorations, a bedside table and a toothbrush. My hungry-apple-iphone-camera is full and I can’t make food in my kitchen anyway.
If you don’t like summer recipes, this may be a good time for you to close your eyes. I’m thinking the blog is going to be very summery for a few weeks so I can fit in all the recipes I have to share, before I dive into things like pumpkin and butternut squash and dreary cold weather.
This recipe is straight from Real Simple and is straight up delicious.
i used all kinds of small tomatoes. tomatoes do not have to just be red people.
zuchinni ribbons=an easy way to look fancy without having to actually be fancy
summah corn
taste the rainbow
topped and ready to go a la 1976
are these colors blowing your mind?
LINGUINE WTH SUMMER VEGGIES AND GOAT CHEESE
ingredients:
3/4 pound linguine (i used fresh)
1/2 cup chopped walnuts
3 tablespoons olive oil
2 cups fresh corn (from 2 ears)
2 cloves garlic, sliced
sea salt and fresh black pepper
2 pints cherry or grape tomatoes, halved
2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
2 tablespoons fresh oregano leaves
4 ounces goat cheese, crumbled yourself
instructions and directions:
Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
Add the corn, tomatoes, zucchini, and ½ cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
Serve sprinkled with the oregano, walnuts, and goat cheese.
The Hungry Apple 