The bounty of summertime is always amazing to me . . . and I most enjoy it at the beginning, before I'm tired of any single crop and the heat has sapped my enthusiasm. And, go ahead and call me cheesy, but I like to make a game out of finding ways to use as many fresh, local ingredients as I can in one meal.
For dinner the other night, we started with a super easy, but looks rather gourmet salad of Louisiana baby lettuces topped with Louisiana Strawberries, chopped Sucre candied pecans, blue cheese from somewhere up north and Hanley's strawberry vinaigrette (get this while you can . . . it's seasonal and only available March - May).
And I've found my menfolk tolerate veggies better when I add pasta . . . it's like it distracts them or something. Anyway, back in college, I got this cookbook with easy, from scratch pasta recipes. I've had mine for a long time and it looks pretty crappy, but I still love almost any recipe from it. It's not strictly vegetarian, but it has a lot of meatless options that are really good. The cookbook was out of print for a while, but I looked today and it's back with a much prettier cover on Amazon (just in case you were interested).
So we followed our Louisiana salad with a pasta featuring local mini portobello mushrooms with a side of local yellow squash. I've made the following pasta recipe with both the pepper and herb Boursin, a creamy French cheese, as well as used lots of different veggies. It's a recipe that works well with lots of variations.
- 1T butter
- 1T olive oil
- 1lb portobello mushrooms, stems removed, caps cut crosswise in 1/4-inch slices
- 1/2t salt
- 1 1/4 cups chicken or vegetable broth
- 1 51/2 oz package pepper Boursin cheese (or herb)
- 1lb asparagus
- 3/4lb medium pasta shells
- In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally until the mushrooms are tender and well browned, about 8 minutes. Add broth and Boursin cheese and bring to a simmer while stirring.
- Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer. Drain. Toss with the mushrooms and sauce.