Gardening and Arugula Pesto

Spring is in full swing here on the west coast and I am reaping the benefits!

My sister Valerie and I are taking a gardening course through a wonderful group called Farmers on 57th right here in Vancouver.  Since early April, with the help of our 2 great instructors, we have planned our 4' x 6' garden plot, prepared our soil using nutrient rich mushroom manure, and planted our seeds in the ground (with the exception of a couple of plants we started indoors sitting on a sunny window sill).  Now that all this is done, it's just sit back and watch our vegetables grow!

Well, not exactly.  We do make several trips to our plot throughout the week to water, and to see (with much anticipation and excitement) what has sprouted out of the ground.  Here are some photos taken along the way:

Week 2

We are growing peas, two varieties of kale, mesclun greens, arugula, rainbow radishes, carrots, and indoors we are starting basil and sungold tomatoes.

Week 4

It has only been 5 weeks since we planted our seeds, and we already have plenty to be excited about!  It seems that our arugula has exploded out of the ground.  Yesterday we harvested our tender and peppery leaves for the second time this week.

Week 6

I love arugula.  I remember the first time I tasted it in a salad years ago, and from that time I was hooked.  Arugula is great in salads but you can use it several other ways. 

This week

After all the warm sunshine we have had in the last couple of weeks, today is a rainy Sunday and a perfect day to do a little cooking for the week.  I made pesto with my arugula, it's so easy and so delicious!  This recipe is perfect for pasta, on a sandwich, as a dip, or even as a base of a pizza instead of tomato sauce.  Give it a try, you're gonna love it!

Ingredients:
Makes about 1 cup of pesto

2 cups (packed) fresh arugula
1 garlic glove
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup fresh grated parmesan cheese




Here's how I made this:

Place the first 4 ingredients in a food processor and pulse until all the ingredients are finely chopped.  Continue blending constantly while gradually adding the olive oil.

Pour into a bowl and stir in the parmesan cheese.  Season to 
taste.

Place into airtight container and keep in the fridge for up to 1 week or in the freezer for up to 6 months.  I place mine in small individual containers in the freezer.

Enjoy!  Happy Sunday!



Photography by: Melissa LeBlanc
Recipe adapted from: Giada de Laurentiis

I ♥ PIZZA

Anyone who knows me well knows that one of my favorite things to eat is pizza.  I love it so much, I could eat it for breakfast, lunch, and dinner... everyday!  I never get tired of it, which is kinda funny, because when I was little, I wasn't that crazy about it, in fact, I didn't really care for it at all.  Except for home-made pizza, now that was a different story.  When I was little, my family had pizza night every Friday.  My mom bought frozen pizza dough from the local grocery store, and let it rise on the counter-top during the day.  When everyone met up at home at the end of the day, the dough was ready to be rolled, we would chop the veggies, unwrap the pepperoni, grate the cheese and prepare the other toppings.  Sometimes there was dough leftover so my dad would make fresh Parmesan bread sticks.  Hmmm, so good!  My parents have pizza night still to this day, and when I'm visiting them in Québec, I always look forward to it. 

Making pizza is super easy and it's a great way to get the family around the table, and enjoy a meal together.  If you don't have time to make your own dough, or still haven't mastered it yet (like me), no problem, there are plenty of other options that are just as delicious. With pizza, you really don't need a recipe, and that's part of the fun, so today, I'm just giving you some tips on how to make the perfect pizza at home.

1) Preheat your oven to 400 degrees.  A hot oven is the key to great crust and bubbly cheese.

2) For the dough, try using large whole wheat pita bread.  There's a store near my apartment that sells pizza-size pita bread, which works wonderfully.  If you can't find the large ones, use the small ones, which are great for individual pizzas.  You can also use naan bread or store-bought thin pizza crust.

3) Keep the toppings to a minimum, otherwise your pizza will get soggy in the oven if you load it with too much sauce and alot of veggies, and it won't cook evenly.  Keep it simple, a good rule of thumb is 3 - 4 toppings including the cheese.

4) Cook or grill your veggies first.  This will add flavour to your pizza and minimize moisture.  For example, try grilling thinly sliced zucchini or peppers or sautéing mushrooms with a splash of balsamic vinegar.

5) Easy on the cheese.  More doesn't necessarily mean better.  Spread it lightly and evenly.  To bring it to another level, use goat cheese or crumbled feta cheese.

6)  Top your freshly baked pizza with fresh herbs like basil or add a peppery flavour with a handful of fresh arugula.

7) Enjoy while it's hot and with a glass of wine! Yum

Photography by: Melissa LeBlanc

Quick and Easy Weeknight Pasta

Spring is here and that means weekend morning strolls through the farmers market.  Fresh baby greens and rhubarb are in abundance and creamy local cheeses to be tasted!

The market is where I get inspired to make something yummy, but it's often overwhelming because I just want to buy everything! I walk up and down the market two or three times asking myself how to spend my weekly market budget and waiting for something to give me a sign to help me make a decision.

Last week I met my sister at the market and when we got there, there were big dark clouds hanging over, so it was just a matter of time before the rain was going to soak the market goers.  I think I was on my 3rd lap around the market when I got my sign!  The rain started suddenly when I was walking by the Estevan Tuna Co. stand, so local canned tuna it is!

What was my plan with canned tuna?  Well, I wasn't entirely sure yet... Hmmm, maybe a tuna salad for a sandwich or turn it into a tuna melt, which I love!! I could use it to top a spinach salad, add cherry tomatoes, diced avocado and a sprinkle of lemon juice, yum!  But seeing it was cold and rainy (yes, I know, in June!), I wanted something warm and comforting.  This one is one of my favorite meals on a weeknight when I'm crunched for time but want something light and satisfying.

P.S. My other purchased items that day: rhubarb and a thyme plant for my balcony garden

Spaghetti with Tuna, Lemon and Arugula

Ingredients
Serves 4

1/2 lb dried spaghetti or linguini
1 can (6 oz) Estevan Tuna
1 large clove of garlic, minced
Grated zest of 1 lemon
1/4 tsp crushed chili flakes
2 tbsp fresh lemon juice
1/4 cup fruity olive oil
2 tbsp capers, drained
4 cups fresh baby arugula
Freshly ground black pepper
Freshly grated Parmesan cheese

Directions

Cook the pasta in a large pot of boiling water until al dente which means to cook it until it is tender but still firm to the bite.

Meanwhile, in a medium sauce pan, heat olive oil on low heat and add garlic.  The garlic should cook very lightly.  This step is to flavour the oil without burning the garlic.  Cook for 2 - 3 minutes, stirring frequently.  Turn up the heat to medium-low and add the lemon zest, crushed chili flakes, and the tuna, breaking it up with a spoon.  Add lemon juice and capers and give it a quick stir.

Drain pasta well and immediately add to tuna mixture, add the arugula and toss gently until arugula is just wilted.  Garnish with Parmesan cheese, a good amount of freshly ground black pepper and serve.

Cheers to lovely weeknight meals!  Let me know what your ideas are for canned tuna.

Photography by: Melissa LeBlanc