Linguine with Spinach, and Garlic — and Early Year Successes

January and February are busy months because I teach a course during the first six weeks. As a result I do less cooking — and as a corollary, less blogging. Barbara happily and ably leapt into the void, and she created some great meals, including this artichoke galette, similar to the one posted here: https://dgourmac.com/2020/05/15/antipasto-for-lunch-herbed-artichoke-galette-for-dinner-and-black-peppercorns-for-everything/

Artichoke Galette

and occasionally, a colorful salad:

Avocado, Pear, Raspberry, and Walnut Salad

When I did cook something, it would likely be old favorites such as:

Mushroom Risotto
Baked Penne with Mushrooms, Breadcrumbs, and Pecorino
Pan-Seared Scallops, Green Beans, Spinach with Rice
My Tartine-Style Sourdough Country Loaf

Another excuse for my lack of new posts is the recent weather pattern with plenty of February snow, which requires running the tractor/snow-thrower up and down the driveway, so we can get out, and UPS, FedEx, and Amazon can come in to deliver.

Once in awhile members of a small resident herd of deer will show up to further distract me.

However, last night I turned to a long-neglected friend, The Union Square Cafe Cookbook. I had some spinach that had to be washed and used last night, and I was intrigued with their recipe, Linguine, Spinach, Garlic, and Olive Oil. The results were delightful. Here is the recipe, the dish and accompanying white wine from Sicily. The way they incorporated Pecorino, and then — at the end — broiled breadcrumbs, made this recipe particularly delicious.

recipe page 1
Recipe page 2
Linguine, Spinach, Garlic, and Olive Oil

 

This entry was posted in Almost-Vegan, Bread, Food, Nature, Vegetarian, Wine. Bookmark the permalink.

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