Friday, August 31, 2012

Late Summer Dinner

The temptation to eat out is huge after a day of work, when my brain is fried. It helps me to do two things before I even leave work. First, I make a short list of the produce available at home. Then, I try to think of ways to combine those vegetables so they resemble something approximating dinner, and write them down.

Last night, I sauteed the few remaining asparagus spears and Hamakua alii mushrooms with sweet onions in a little bit of olive oil, then dumped in leftover whole wheat spaghetti. Please try the Garofalo brand whole wheat variety from Costco - it actually tastes good! I added four good glugs - you know what I mean! - of leftover dry white wine and a healthy grinding of black pepper. To all of this, I added about 3 tablespoons of the compound butter I made with stinky Red, White & Bleu cheese from Naked Cow Dairy. Yes, I figured out another use for the butter, other than bruschetta, or on some lean steak! Finally, I added about a cup of purslane sprigs and some fresh thyme.

I served the above topped with a few Gida Snyder oil-packed Roma tomatoes grown by Ho Farms and local over-easy eggs. And accompanied the pasta with thinly sliced, toasted Christopher Sy bread topped with Naked Cow Dairy cow's milk chevre. You must taste this chevre - to die for! We tried this at the Wednesday Blaisdell Honolulu Farmers Market, and HAD to buy some to take home - so, so good!

The DH asked if I'd dreamed up the above pasta. Yes! Who else would?

Please check with the above vendors to see if these tomatoes and cheeses are still available. If not, find the very best substitutes you can afford, as using fine ingredients truly makes a difference. Enjoy the bounty of summer; the produce is at its best.

More nights of summer dinners to come, including adobo eggplant and red pepper tortas. The eating is constant, especially the consumption of fresh vegetables; the writing is unfortunately more sporadic.

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