Hello!
Happy first day of summer this week. We’re leaning into later bedtimes and being outside every minute we can, including lots of dinners on the back porch. Such a fun time of year, isn’t it?
Quick links
cashew crunch salad // roasted aloo gobi // pesto
Weeknight meals
Ham and Brie sandwich
We have a wonderful grocery store here, the Boise co-op, that has been around for decades. They make this delicious sandwich in their deli that I have recreated at home because it’s so good.
Cut a baguette lengthwise and then crosswise, spread fig jam on one side with a pinch of red pepper flakes and Dijon mustard on the other. Layer deli ham (preferably the sliced in-store kind) and slices of Brie cheese. Top with arugula and a sprinkle of kosher salt and close the sandwich.
Vegetarians can eat this without the ham or have another great baguette sandwich: chickpea pan bagnat.
My baby has recently fallen in love with edamame and I’m just thrilled with that since they’re a very quick non dairy protein source. This is a great salad with plenty of edamame and you can add the protein of your choice to fill it out. Tofu, shredded chicken, salmon or shrimp would all be welcome here.
This dish is from Indian-ish, just a dynamite cookbook. I love the spins she does on classic dishes that come from experience cooking Indian food in America and making it work for their family. Aloo gobi is our favorite and so is roasted cauliflower, what’s not to like?
image from thedrewbarrymoreshow.com
Weekend meal
I love making pesto and I’ve been making it since I was a teenager so I’ve figured out a few tricks that work for me along the way.
I like to use less garlic than recipes generally call for (1 clove for a whole pile of basil), always toast the nuts before making, substitute pine nuts (which are so expensive and have a short shelf life) for almonds or pecans, and make it with an immersion blender instead of a food processor.
The immersion blender trick really is the most helpful for me. It simulates the mortar and pestle method of traditional pesto making. While a food processor heats up a little bit while running, cooking the pesto from beneath and turning it brown, the immersion blender keeps the heat away from the pesto. Save your pasta water and mix a tablespoon or two in while blending to get a finer sauce. It’s truly one of the delights of summer.
Treat of the week
Watermelon agua fresca
This is a great way to use watermelon when you buy one that’s too big and can’t figure out a way to store it in your fridge (guilty). Add enough chunks of watermelon to fill a blender with the juice of one or two limes and add just a tablespoon water if you’re having trouble blending. Taste and add a touch of agave nectar if your watermelon needs a little sweetness. You can top your drink off with sparkling water to make it a soda and more lime juice if needed.
Something to listen to
I love the podcast Song Exploder. It’s perfectly produced and the stories open my eyes to the craft of making a song. Some favorite episodes:
Have a great week!
Emily