Wednesday, June 29, 2011


After summer solstice I become nostalgic for summer's past...swimming at the Clay Hole, catching fireflies, late languishing dinners, itchy sunburns, warm tomatoes from the garden, my Dads coleslaw and burgers, beautiful boredom.....Then I snap back into the now moment and take into account of all that is summer around me; our new home, vegetable gardens, fireflies and foxes, dinners on our back patio/hideout as the sun sets, the relentless mosquito's, Earl's constant fox patrolling, S's euphoric rucus rides around the 'hood.
Relishing in the moment I decided to make two cold salads with the intention to make them last for a few meals. Which is ideal if your going to make your long summer evenings last...meaning not in the kitchen (at least not all the time). Well they were delicious...and I forgot to take photos, but do you really need photos? I mean they're salads...coleslaw and pasta...
I can't take credit for this of my favorite cooking blogs Smitten Kitchen came up with this one...and it's the coleslaw to end all coleslaw's. So instead of writing it all out just go here.Deb at SK is my new kitchen hero, and there are good pics too! I would imagine you could substitute the parsley for fresh cilantro and if your feeling it some toasted walnuts for garnish. This literally took no-time to whip up and it makes enough for at least 6 people as a side dish. Plus the dressing (incredible!) makes enough for a whole other slaw. I used the raw milk blue cheese crumbles from Whole Foods for the dressing. It was perfect.

Pasta Salad with Basil, Soft Boiled Eggs and Preserved Lemons
Inspired by S's post yoga meal the night prior...I used leftover pasta which made this dinner a snap.

1/2 a box of Conchigliette
3-4 soft boiled eggs
1 cup fresh basil, chopped
Generous handful of green beans cut into diagonal 1/2" pieces
2 cloves garlic, minced
1/4 of a preserved lemon (or more!) minced with a bit of its oil (about 1 teaspoon)
2 tablespoon's ghee
Sea salt and freshly ground pepper

At the same time prepare your eggs and pasta.
Pasta: cook until al dente, rinse with cold water, drain and transfer to a large serving bowl. Toss with a 1/4 teaspoon sea salt and 1/4 pepper and the minced garlic; set aside...
Eggs...bring a pot of water to boil. When boiling, gently add your eggs and boil for 6 minutes. After 6 minutes turn off your heat and let them sit for one minute more. Run under cold water and let them sit in cold water until ready to use.

Chop your basil and green beans, set aside. Mince your lemon, set aside. In a large skillet heat your ghee on medium heat, its ready when a test green bean sizzles...
Add your green beans and saute for 1-2 minutes, add your pasta mixture and saute 1-2 minutes on medium heat, add the lemon and its oil, saute a few more minutes then transfer back into the serving bowl. Toss with the basil. Peel the eggs and slice into 1/4" over the bowl, toss, salt and pepper to taste. Let the dish sit for about 15 minutes to allow for the flavors to meld. Serve at room temperature.