A Tour of My New Spring Garden

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I’ve been weeding and planting and nourishing and coaxing for the past several weeks, and now I’ve taken the first photos of this year’s garden. To my surprise, some of the herbs from last year’s garden grew back on their own—and the thyme persevered throughout the entire winter beneath the snow! Others I discovered at Home Depot and knew I had to try out, like chocolate mint and swiss chard (one of my absolute favorite leaves to use in a salad).

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Recipe: Basil-Parsley Pesto & Bacon Pasta

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After reading about a homemade pesto sauce at Little Sprouts Learning, I felt inspired to try my hand at making this classic Italian staple. Though most traditional recipes call for either basil or parsley, I decided to combine the two because I had ample amounts of both herbs flourishing in my garden. Although I think the recipe could still use a little bit of tweaking, it resulted in a healthy, tasty sauce. But because Todd likes meat, we also decided to add bacon to our pasta. This recipe serves about four people, depending upon how much each of them eat. We found that it was too much for just the two of us, but we didn’t mind because that meant we’d have leftovers to eat another day!

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Recipe: Gemelli with Oven-Roasted Tomatoes

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As I promised almost exactly one month ago when I did some research on Italian parsley, I’m finally sharing a healthy and delicious pasta recipe that you can use it in. I first saw this recipe in The Good Life, but I’ve made some modifications to it that I think dramatically improve its flavor. Another bonus is that it’s pretty simple to make, as long as you have enough time to wait for the tomatoes to soften.

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