Pumpkin season has arrived. We did not have this pie during our recent trip to Italy, but the inspiration for it did come from Italy. Paola recently blogged about a pumpkin, gorgonzola, and pear tart. I have combined gorgonzola and … Continue reading Pumpkin, Pear, and Blue Cheese Pie (Crostata con zucca, gorgonzola e pere)
I am on a mission to gain lean body mass, and this involves a lot of nutritious but at the same time tasty meals that I can easily take with me to work. Meals should be high in protein and … Continue reading Red Lentil Muffins with Indian Spices
Green Beans (also known as String Beans or French Beans) are in season right now, which means that beans from around here are abundant and we don’t have to make do with imported stuff from Northern Africa. Green beans and haricots verts are essentially the same thing, but the name “haricots verts” outside of France is usually reserved for the thinnest ones only.
Some months ago Richard of REMCooks.com posted a chicken recipe that used a herb called savory. I thought I had never heard of savory before, but that wasn’t entirely true because I did know it under the Dutch name “bonenkruid” even though I didn’t remember ever tasting it. The name “bonenkruid” suggests that it’s good with beans (it means “bean herb”) so when I saw a fresh savory plant at the produce department, I decided to try making pasta with green beans and savory pesto. The savory pesto has a punchy taste, very savory indeed, and did go great with the beans. The savory smells a bit like fresh oregano, but the taste is stronger. Thanks Richard for the inspiration. Here’s what I did…
Continue reading “Pasta with Green Beans and Savory Pesto (Pasta ai Fagioli e Pesto di Santoreggia)”