Pumpkin Pancakes

Let’s face it:  The Great Pumpkin has arrived and left a trail of spice dust from latte to Little Debbie.

The First Ingredients

And I’m mostly okay with that.  I like the way it tastes, and I love riding the wave of nostalgia that each sip or bite brings.  It’s a warm current of memory that I look forward to feeling.  My only complaint is the same one that I’ve aired in years past to all who would pretend to listen – too often the pumpkin spice comes without the pumpkin.  And that makes me feel sad and incomplete; it’s like eating a handful of sprinkles without cake.

It’s the nostalgia, you see; because without the flesh of the big orange squash, pumpkin spice leaves my sense memories incomplete.  Certainly, aroma can cast an alluring spell, but there’s a voluptuousness about pumpkin flesh that adds a decadently plump and toothsome pleasure to every morsel it imbues, and it’s that combination that takes me back to the warm and happy days of bonfires, caramel apples, ill-fitting masks, and the promise of holidays yet come.

In fact, I can’t even think about pumpkin without recalling my first experience of it in the wonderous form of pie.  Perhaps you, too,

The Real Pumpkin Arrives

remember: imagine the feel of pumpkin pie as you close your lips about it – it’s firm but yielding and expresses a soft, nearly corpulent luxury when it meets the tongue.

Gosh, I’m feeling nostalgic already.

But aside from theses daydreams and romantic recollections, there are also some mighty fine practical reasons to keep the pumpkin with the spice.

While adding pumpkin to a recipe doesn’t automatically impart the indulgent texture of a good pie, adding it to some recipes is a no brainer if you’re looking for rich texture and additional appeal without negative consequence.  Pumpkin, like applesauce, adds considerable moisture without adding additional fat.  It also contributes fiber and good dose of beta carotene, thiamin, and Vitamin A.

Stiff Batter

There’s almost no downside – especially if you’re making pancakes.    A good recipe will help you balance the density and moisture of the squash with sufficient leavening to create a plump, rich, but light bite that will soak up syrup and butter like a champ.  In this recipe it’s the combination of buttermilk with baking soda, as well as a dash of baking powder that makes these beauties happily fluffy and light.

And if you haven’t had pumpkin pancakes yet, well, you’re in for a treat.  Of course, there are all the appropriate spices and a little vanilla to make the flavor really nice, but Pumpkin seems particularly well suited for maple syrup.   It, too, is wonderfully redolent reminder of the season.  Put them together and you have a pumpkin spice moment that will satisfy the appetite of several senses all at once.

 

Flour Head Bakery’s Pumpkin Pancakes

1 ½ cup all-purpose flour

On the Stove

2 TB sugar

1 ½ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 tsp cinnamon

1 tsp ground ginger

¼ tsp ground clove

¼ tsp ground allspice

2 eggs

1 ½ cups Buttermilk

¾ cup pumpkin puree

3 TBL melted butter

1 tsp vanilla extract

Place flour, sugar, baking powder, baking soda, salt, and spices in a large bowl and whisk to combine.

In another bowl whisk together the eggs, buttermilk, pumpkin, melted butter, and vanilla.

Add the wet ingredients to the dry and mix together with a spatula or wooden spoon, until the mixture is mostly mixed together into a thick batter. (a few lumps of dry ingredients are fine)

Heat a large cast iron skillet over medium heat. Reduce the heat to low, and lightly butter the skillet. Scoop the batter by the spoonful into the skillet, allowing room to flip the pancakes. Flip the pancakes when they have a few holes on the edges, and cook on the other side. Flip pancakes over a few times to make sure they cook through and are a deep golden brown on both sides.

Serve the pancakes with butter and maple syrup as you cook them, or keep warm in a 200 -degree oven.

 

Tomato Head’s Creamed Corn

Ingredients

Prepping the corn

3 tablespoons oil

1/2 cup onion, diced

1 tsp jalapeño pepper finely chopped (optional)

2 sprigs fresh rosemary

3 ears of corn, kernels removed (3 to 4 cups)

1.5 cup heavy cream

On the burner

¾ teaspoon salt

½ teaspoon ground black pepper

Heat oil in a large skillet over medium heat.  Add onion, jalapeño and rosemary and sauté until onion is translucent.  Add corn kernels and stir until corn and onions are mixed together well.  Add cream and bring mixture to a boil.  Stir and reduce heat to simmer.  Simmer, stirring occasionally for fifteen minutes.  Remove rosemary sprigs.  Serve immediately.  Can be refrigerated and reheated over low heat.

Serves 6-8

Ready to eat

Guacamole

Juliet famously pined, “What’s in a name? that which we call a rose. By any other name would smell as sweet.”  Of course she was considering handsome young Romeo whose family name represented an ancient feud and was, one might say, the Hatfield to her McCoy.  But names matter, at least in some matters they do, and sometimes for odd reasons.

Consider the Avocado.  Its real, rather, its original name, ahuacate, is an Aztec word for a certain part of the male reproductive equipment that resembles the, ahem, sack-like shape of the avocado.  Get the picture?

20170506_075758

the ingredients are ready

The folks who wanted to market the oily fruit to Americans certainly got a picture – one can only imagine their faces when someone explained the name.  I suspect they had nightmares of rival campaigns trying to denigrate and rebrand their product as Aztec testicles. Fortunately for the avocado farmers, the renaming worked; and that’s also fortunate for us – just imagine a world without avocado.

Guacamole, like popcorn, chocolate, and chewing gum, dates back to the Aztec Empire, too.  In fact, the basic recipe hasn’t changed very much: avocado, tomato, onion, some hot pepper and cilantro.  And many folks will argue that the basic recipe is all you need.  But we know that history and available ingredients change recipes all the time – not to mention the human drive to mix things up.

20170506_080743

chips and dip anyone?

And this is exactly what Mahasti’s recipe does.  While it stays true to the basics, the addition of both mango and blueberry give the dip a surprising depth of flavor and pops of delicate sweetness.  Mango’s texture is a perfect substitute for tomatoes in this variation while the blueberries add an additional kind of fun bite to the eating of it.

The fruit has a tasty interaction with the jalapeno, too – the heat of the pepper actually accentuates the sweetness of the fruit while the blueberries in particular act as an internal balm to the jalapeno’s warmth.  There’s gotta be some food science to explain it, all, but, all I know is that this mix is uniquely delicious.

20170506_075243 (1)

the rumble in progress

This recipe also has the distinction of being the winning Guacamole in the soon to be legendary contest: Guac Rumble 2017 between Mahasti and WBIR’s Daniel Sechtin.  Certainly Daniel’s traditional version was delicious – especially with his deft use of serrano peppers and garlic; but Mahasti’s version swayed the judges by sheer force of flavor, and, of course, because it’s awfully attractive, too.

Tomato Head’s “Better than Daniel’s” Guacamole

½ Mango

2 TBL Jalapeno, chopped

3 TBL Cilantro, chopped

3 TBL Red Onion, chopped

3 Ripe Avocado

½ cup Fresh Blooberries

1 TBL Lime Juice

½ tsp Salt

Cut ½ mango off, remove the flesh with a spoon and chop into small pieces and place in a medium bowl.

Chop Jalapeno, cilantro and red onions, and add them to the bowl.  Cut avocado in half and remove pits.  Score the avocados into sections, and scoop out into the bowl.  Add blueberries, lime juice and salt.  Mix well smashing the avocados with the side of the spoon a little if too chunky.

Serve Guacamole with chips as an appetizer, or alongside tacos, or enchiladas.

Roasted Pumpkin and Poblano Pepper Soup

 

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Fall Goodness

It’s about that time, you know, when the Great Pumpkin descends and showers candy and other goodies upon cute little ghouls, goblins, superheroes, a handful of witches and miniaturized versions of the walking dead.  And there are larger folks, sometimes also dressed in strange attire roaming about, too, herding the little bands of the costumed from treat to treat.  A few of these Halloween shepherds are happy to snag whatever funky candy that the kids won’t eat, and yet, sad but true, some of us aged ghouls are a little too sweet already.

It’s not that I wouldn’t like to make a diet of Skittles and chocolate bars, but most colorfully wrapped candy leaves much to be desired for my appetite.  Of course, if you’ve got a fat cupcake or hefty wedge of peanut butter pie, that works, but, truth be told, the older I get, the more I crave the warm and savory when little spirits are indulging in a sugar rush.

So, when Mahasti was planning her visit to WBIR this morning, I was thrilled that we would be learning about a savory seasonal something that’s super suitable for sharing with big hobgoblins who might knock on your door looking for a less sugary Halloween treat: Pumpkin Soup.

For those of you who have reached your Pumpkin Spice threshold for the year, please don’t give up on us yet – this pumpkin spice will re-fire your engines and heat your endorphins into full steam.  Tomato Head’s Roasted Pumpkin and Poblano Pepper Soup features a heart and head warming blend of spices with a calming and comforting dollop of heavy cream to create a treat that will revive and refresh even the most dead-on-her-feet zombie.

Mahasti’s recipe includes both Poblano and habanero pepper along with a touch of ginger.  Poblanos, of course, are only mildly spicy but have a rich and warming, almost earthy flavor that’s a fantastic match to pumpkin’s also slightly earthy but buttery and mildly sweet flavor.  Habanero lends some heat but, better yet, it contributes a bright personality that, with the ginger, gives an extra tingle to each mouthful of this potage.

It’s a creamy comfort that gets a fun crunch from the addition of toasted pumpkin seeds, which, IMHO, is one of the great under-sung heroes in the pantheon of snacks.

What’s particularly nice about most creamy pumpkin soup is that it’s great warm, at room temperature and cool, too – so despite the warm Halloween that we’re expecting, this soup can easily match your mood and the forecast, too.  And because it’s pureed to a silky smooth texture, it’s easy to serve a dollop in a cup for a quick snack or an on the go goody for shepherds of the fast moving and ambitious trick or treaters – after all, Halloween comes but once a year and when the Great Pumpkin finally arrives – best grab it while the getting’s good.

You can see how easy this recipe is to put together by checking out Mahasti’s appearance on WBIR’s Weekend Today at this link:  http://www.wbir.com/life/food/soups/tomato-head-pumpkin-and-poblano-soup/344125793

 

Tomato Head’s Roasted Pumpkin and Poblano Pepper Soup

 

¼ cup oil

1 cup onion, diced

1 inch piece of ginger, peeled, chopped

¼ Habanero pepper

1 medium size Poblano pepper, roasted, seeded and peeled

2 cups Roasted Pumpkin

1/3 cup toasted pumpkin seeds

1 tsp salt

2.5 cups water

1 cup heavy cream

In a medium pot, over medium heat, sauté the onion in oil until translucent. Add ginger, habanero, peeled poblano, roasted pumpkin, pumpkin seeds, salt, and water. Bring mixture to a boil, then reduce heat and cook for 10- 15 minutes until ginger is soft. Puree the soup with an immersion blender **. Add the heavy cream and simmer for 5-10 minutes. Serve topped with toasted pumpkin seeds.

4-6 people

** Do not blend hot soup in a traditional blender; allow soup to cool and then puree the mixture. Return the mixture to the pot and bring to a boil, then add heavy cream and simmer for 5 – 10 minutes longer.

 

Pumpkin Spice Champurrado

Despite my inclination to poke a little fun at the growing pumpkin spice craze, it’s actually one of the coolest food and beverage trends to come along in a great while.  In fact, anything we do to give pumpkin a lift is really a kind of All-American celebration, because the great orange squash is one of those great All-American foodstuffs that predates Amerigo Vespucci (America’s namesake) by about 5000 years.

When I was knee-high to a gourd, we read about Native agriculture in the form of the 3-Sisters, corns, beans, and squash, which were cultivated together because of their symbiotic relationship: corn gives the beans a natural pole to grow on; squash has wide foliage that help product corn’s shallow root system; and beans add nitrogen to the soil which helps everybody grow.

Squash, and pumpkin in particular, have deep roots in this continent – in fact, it may have surfaced right here, close to home, in the land that provides us with a lot of culinary inspiration: Mexico.

Archeologists opine that the Oaxaca Highlands (which, roughly speaking, is on the Pacific side of Mexico opposite Veracruz) were among the first places where pumpkin was cultivated – some 7500 years ago.  The squash was grown for food, of course, but also for medicine, for storage (you can make nifty bowls from pumpkin hulls!), perhaps even for use of its fibrous strands for making mats.  Of course we still prefer eating pumpkin to any other use – though Jack-O-Lanterns are awfully nifty, too.

Recently, as you all know, folk have also taken a lot of interest in drinking pumpkin – or at least the flavor of pumpkin or just the spices that often go with it (we vociferated about that in a previous blog post).  Despite the quibbles we’ve already expressed about the craze, we remain committed to the idea of giving pumpkin its due.  And since we owe this wonderful cucurbit to our friends to the south, this week Mahasti showed us all how to celebrate both pumpkin itself and its ancient home all at the same time.

Mexico, of course, is the font of innumerable good things to eat and drink, but when autumn hits the air, we’re pretty sure that champurrado is the best thing from our neighbor since corn tortillas.

Champurrado is a thick, rich drink, originally made with chocolate – it’s like hot chocolate, but thicker, richer and much more fortifying.  It’s almost breakfast itself because it starts with masa harina – dried corn meal – that’s cooked with a little water and combined with chocolate.

Mahasti’s current version, though, doesn’t use chocolate – instead, she uses fresh roasted pumpkin (and plenty of pumpkin spice, too!) blended with milk.

The flavor and texture of this drink are luxurious, and, fair warning, may make your favorite latte seem a little wimpy in comparison.  And it’s very easy to make at home – plus, if you’ve never roasted a pumpkin in your own kitchen, this is the perfect chance to get some practice in for pie making season and add a great fall drink to your repertoire, too.  You may even throw in a little food history and heritage to your smaller helpers.

We have the recipe here below, but you can watch it happen the way Mahasti does it (with a couple fun tips, too) on WBIR by following this link:

http://www.wbir.com/life/food/recipes/pumpkin-spice-champurrado/336348500

Tomato Head’s Pumpkin Spice Champurrado

1 Tbl Masa Harina

1.25 cup cold water

pinch of salt

1 cup milk

½ cup fresh pumpkin, cooked and peeled

1.5 Tbl sugar

1/2 tsp cinnamon

1/4 tsp Clove

1/8 tsp nutmeg

3/4 tsp ginger

Cut pumpkin in half, remove seeds and place cut side down in a baking dish with 1 inch of water. Bake oven in a 400 degree oven for approximately 20 minutes or until you can insert a fork into the pumpkin easily. Remove from oven, flip the pumpkins over. When the pumpkins are cool, scoop out the flesh and discard the skin. Store extra pumpkin your refrigerator for another use.

In a medium sauce pan whisk together the Masa Harina with cold water and pinch of salt. Heat the mixture over medium heat stirring occasionally for 15 minutes. Meanwhile, in a blender, blend the fresh pumpkin with the milk. Add the milk mixture and the remaining ingredients to the pot, whisking constantly until milk heats up and mixture thickens and foams a little.

Serve Hot.

Banana Bread

As a child, I never liked the mushy texture of bananas unless, of course, my grandmother transformed them into a magical loaf of sweet bread that was as good to eat hot from the oven as it was toasted and bathed in butter the next day. Banana bread has all the qualities I require in a breakfast repast, a mid-morning snack, a treat for lunch and… honestly, banana bread knows no particular mealtime allegiance; it’s good all the live-long day.

Like muffins, biscuits, pancakes and scones, banana bread is a quick bread – one that gets a swift rise from a leavening agent like baking powder or baking soda that, unlike yeast, doesn’t require time to rise. In terms of baking, this means instant gratification. That the bread is quick is only an incidental pleasure where this treat is concerned. It’s also a great tool for the smart manager since it shows its finest qualities when made with fruit that’s over-ripe. So when little Ella, Stanly, Pat and Bing are mortified by the sudden appearance of big, black spots on the once cheerfully yellow fruit, the time for our favorite kind of recycling effort has come.

When the countenance of the banana changes, there’s something sweet going on beneath that darkening peel; all the fruit’s starch is mutating from complex carbohydrates into simple sugars. And not only is the fruit getting sweeter, it’s getting softer –thus, all the nasty mushiness, too gross to eat as it is, will go a long way to making a moist loaf of irresistibly and deliciously sweet character. Talk about sweet water from a foul well – this is it on a plate.

Banana bread makes a fine kitchen staple – it’s a reasonably healthy snack (even with a little butter), but it also makes a neat base for dessert – think a scoop of ice cream with a drizzle of honey or some warm pineapple preserves or cherry jam and a dollop of whipped cream. That assumes, of course, that you and yours don’t succumb to the very powerful temptation to eat it all just after it emerges warm and fragrant from the oven.

There are lots of variations on this particular quick bread, but if you tune in to WBIR’s Weekend Today, Mahasti will show you how to make her favorite version. Here’s the recipe in case you wanna have everything ready to bake along:

FLOUR HEAD BAKERY’S BANANA BREAD

1 ½ cups All Purpose Flour
1 tsp Baking Soda
1/4 tsp Cinnamon
1/8 tsp Clove
1/2 tsp Salt
1 cup plus 2 Tbl Sugar
2 eggs
½ cup Canola Oil
1 ½ cup Mashed Banana (about 3 bananas)
2 TBl Sour Cream
1 tsp Vanilla
1 cup Walnut pieces

Preheat oven to 325 degrees. Grease a 9×5 inch loaf pan.

In a medium bowl, sift Flour, Baking Soda, Cinnamon and Salt – add the nuts, stir with a wooden spoon and set aside.

In another medium bowl whisk the eggs with the sugar, and canola oil. Add the mashed bananas, sour cream and vanilla and whisk well. Pour the dry ingredients into the wet ingredients all at once and stir with a wooden spoon just until thoroughly combined.

Pour the batter into the prepared pan, place the pan in the preheated oven and bake for 1 to 1 hour and 10 minutes (a toothpick inserted into the center should come out clean). Check the banana bread at 40 minutes, if it is getting too dark, tent it with some foil and continue baking.

Cool the banana bread for 30 minutes in the pan on a wire rack, and then remove it from the pan and allow to cool to room temperature.

Serve at room temperature or toasted with soft butter.

Tomato Head’s Jamaican Pepper Pot

In anticipation of the inevitable dip in temperature, Mahasti is sharing a delicious way to warm up that comes with a bit of heartwarming history: Jamaican Pepper Pot Soup.

The name Pepper Pot probably entered the minds of most Americans more through Pop Art rather than a steaming bowl of the soup itself. Andy Warhol’s iconic depiction of the soup can called Small Torn Campbell Soup Can (Pepper Pot) sold for over $11 million dollars in 2006.

Like many dishes, this soup belongs to multiple regions each with its own variation on the recipe. Guyanese Pepper Pot, a traditional Christmas food, is distinguished by the addition of Cassareep – a thick sauce made from ground cassava root and spices. Around the West Indies the thickness, spiciness and the primary protein of the dish vary considerably. Jamacian Pepper Pot is traditionally made with Calloo, a unique Caribbean vegetable that tastes like a hybrid of spinach and broccoli, though spinach is a frequent substitute.

And closer to home Philadelphia, the Birthplace of Freedom, is also the birthplace of an American variety of Pepperpot.

According to legend, George Washington, while encamped at Valley Forge under the siege of a harsh winter, painful deprivation, and frequent desertions, was finally able to fortify his troops with a spicy version of this stew that was unique for its use of tripe – the muscle wall that lines a cow’s stomach. In the story the dish was an inspired and soldier-saving brain wave from the Baker General of the Continental Army, Christopher Ludwick. Of course, it’s far more likely that the dish came to Valley Forge by the same sad route that brought both rum and slaves to the colonies.

Pepper Pot is still available in some Philadelphia restaurants (and is also the name of the city’s Public Relation Awards), including the City Tavern Restaurant, though tripe has been replaced by beef shoulder.

Mahasti’s version, eschewing both tripe and beef shoulder, is vegetarian but hearty with lots of potato, sweet potato and spinach. It’s also spicy – in both senses of the word. The recipe includes a ½ teaspoon of allspice, which contributes a warming flavor and aroma that’s reminiscent of cinnamon, clove and nutmeg. Interestingly allspice has a number of aliases, including Jamaica Pepper.

The recipe also calls for habanero pepper, which is no shy violet, living, as it does, near the top quarter of the Scoville heat index. Depending on your taste, you can add or subtract as much of the pepper as you want – just make sure that you remove the seeds and take care to handle the pepper with caution. More than a few cooks have made the mistake of touching their eyes after handling the habanero without gloves or a thorough hand washing. The pain is unmistakable and dangerous; avoid it.

But don’t avoid the soup! It’s nourishing, filling and delicious. If you tune in to WBIR’s Weekend Today on Saturday (12/5) and Mahasti will help you put it all together.

Tomato Head’s Jamaican Pepper Pot Soup

2 Tbs Vegetable Oil

1 small onion, diced

3 cloves garlic, minced

Leaves from 3 Thyme sprigs

4 cups water

8 oz fresh spinach

1 small Yukon gold potato, rinsed, and diced

½ – 1 habanero pepper, seeds removed, chopped

1.5 tsp salt

½ tsp allspice

1 tsp Balsamic Vinegar

1 medium sweet potato, rinsed and shredded

Heat oil in a medium pot over medium heat. Add onion and garlic and sauté until onion is translucent. Add thyme leaves, water, spinach, potato, and habanero – bring mixture to a boil, and then reduce heat to simmer until potatoes are soft. Add Salt, Allspice, and Vinegar.  Puree the soup with an immersion blender until smooth – or allow soup to cool and puree in a traditional blender (do not blend hot soup in a traditional blender – it will splatter all over you) Add the shredded sweet potatoes to the pot and simmer until sweet potatoes are soft.

Serves 6-8

Tomato Head’s Marinated Zucchini and Mint Pasta

The redeeming grace of summers in the South boils into just a few fine points that prove enough to justify intensely hot summer days. For me, these points can be counted on one hand. Largely, this period of late spring summer multiplies our vegetation options, meaning we have so many delicious options to choose from!

Via the farmer’s market or your own garden, fresh vegetables and herbs are easily available. Fresh ingredients change a dish entirely for the better. Take Saturday’s recipe for Tomato Head’s pasta with marinated zucchini and mint for example; almost all of these ingredients can be found fresh at the farmer’s market.

The ingredients for this recipe include:

2 Large Zucchini, washed and diced to fill 8 cups

⅓ cup Oil

1 tsp Salt

½ tsp Black Pepper

¼ cup Olive Oil

⅛ cup Cider Vinegar

½ tsp Salt

¼ – ⅓ cup Fresh Mint, chopped

½ cup Spinach, chopped

Toss the zucchini with oil, salt, and pepper, then place on a large cookie sheet and bake for 10 minutes at 400⁰. Remove the tray and allow the zucchini to cool.

Toss cooled zucchini with olive oil, cider vinegar, salt, and mint. Allow the mixture to marinate for 2-4 hours.

Cook a ½ lb of your favorite shape of pasta according to package instructions. Drain the pasta and toss with 2 cups of chopped fresh spinach and marinated zucchini. Top with parmesan cheese, and this dish is ready to serve.

This recipe for Tomato Head’s marinated zucchini and mint pasta will serve 4-6 people of your choosing, and will pair well with a Bordeaux or a Californian Cabernet Sauvignon. For beer lovers, the pasta will pair nicely with a Belgian-style Saison. Come see us when you visit the farmer’s market.

Click on the photo below to watch Mahasti’s recent cooking segment WBIR Channel 10.

Tomato Head's Summer Vegetable Pasta

Tomato Head’s Pasta with Sundried Tomato Pesto and Roasted Cauliflower

When I listen closely, I can hear it. Maybe you can too. It sounds like a small crack, then a shuffle of a shelf. It sounds like water dripping steadily from the roof onto the speckled ground outside of my bedroom window.

It is the sound of freedom from the ice storm that has encased us since the tail end of Valentine’s Day madness.

As you thaw, perhaps still feeling somewhat lethargic from the snow days and freezing temperatures, you can quickly make this simple sundried tomato pesto pasta before returning to Netflix and a cozy bed. Of course, Tomato Head’s sundried tomato pesto pasta is a versatile meal that can be used on several occasions such as cooking for friends or family, or especially for a date.

The important thing is that this dish is delicious to eat and fun to make because there is room for creativity.

Pesto will keep well for approximately two weeks, and making it in advance means that it is ready on hand for an even quicker meal. Plus pesto goes well with many other dishes or snacks as well, so having a batch on hand can be really helpful. Mahasti likes to add cauliflower and spinach to this recipe, but it can be eaten plain with just the bread crumbs. It would serve well as a side dish for chicken, fish, or steak. You can even substitute kale for the spinach and leave off the cauliflower. Really, the possibilities are endless!

Here’s what you’ll need for the pesto:

1 cup of sundried tomatoes in oil

⅓ cup of slivered almonds

½ cup of olive oil

2 small cloves of garlic

1¼ cups of water

2½ Tbl of fresh lemon juice

¾ tsp of salt

Place all of the ingredients into the jar of your blender and blend until smooth. Please note that this pesto is vegan. If you don’t have a blender, that’s okay. You can stop by either of the Tomato Head locations and pick up an 8 oz container of vegan or non-vegan pesto, then be well on your way with the rest of the dish.

Now it’s time for the roasted cauliflower. You’ll need:

2 cups of sliced cauliflower

1 Tbl of olive oil

¼ tsp of salt

¼ tsp of black pepper

Toss the cauliflower with your oil, salt, and pepper. Spread the cauliflower flat onto a cookie sheet and place under the broiler until golden. Remove from the oven, flip the cauliflower, and broil until the other side is golden as well. This usually takes about 4-5 minutes per side, but timing depends on your oven.

Now, for the bread crumbs. You’ll need:

½ cup of Panko bread crumbs

2 Tbl of butter

Melt the butter in a small skillet over medium heat. Add the breadcrumbs and stir until the breadcrumbs are completely coated and begin to brown slightly. Remove from heat and set aside.

Now it is time for the pasta. To assemble the pasta, you will need:

Spaghetti Noodles

1 cup of chopped fresh spinach

Roasted Cauliflower (see above)

Panko bread crumbs (see above)

Measure out enough dry spaghetti noodles to reach the approximate diameter of a quarter. Cook the pasta according to the package instructions. Before draining the pasta, remove ½ cup of the paste water and set it aside.

While the pasta is cooking, place a large skillet on the stove. Just before draining the pasta turn the eye under the skillet to medium. Now drain the pasta. Next, add the drained pasta, ½ cup of sundried tomato pesto, and the ½ cup of reserved pasta water. Toss the noodles with the pesto until the noodles are completely coated with pesto.

Turn off the heat and add 1 cup of chopped spinach. Toss well until the spinach is evenly distributed. Divide the pasta between two bowls and top with breadcrumbs and roasted cauliflower.

Choosing the right wine for a dish with pesto can be tricky. Ultimately, you want a white wine bold enough to cut through the taste of the pesto. I would suggest pairing Tomato Head’s sundried tomato pesto pasta with a crisp, fruity Sauvignon Blanc, or a dry white from the region of Genoa in Italy, depending on your preference for fruity or dry wine. Wines from this region of Italy tend to be quite bold for the purpose of pairing with sauces such as pesto.

Now the best part, enjoy your pasta.

© 2016 The Tomato Head Site by: Robin Easter Design