California Fresh

Even though I have been dancing a lot on weekday evenings, I have been trying to make actual meals for us to eat rather than have us just scrounge around the fridge for food to eat. This meal doesn't actually make the cut for a speedy weeknight meal, but I tried it as such and I was running around the kitchen like a chicken without a head. This artichoke pasta and fig salad are wonderfully delicious but would make a much better Sunday night dinner when you can sit back, relax, and share a crisp glass of Sauvignon Blanc or Chardonnay.


Spinach Salad with Feta, Almonds, and Black Mission Fig Vinaigrette (The Dancing Gourmet, Linda Hymes)

3 Tbs. flaked almonds
1 tsp. butter
10 oz. fresh baby spinach leaves
2 Tbs. dried cranberries
1/3 cup reduced fat or regular feta cheese, crumbled

Fig vinaigrette
1/4 cup dried black mission figs
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 tsp. honey
salt and freshly ground white pepper to taste

1. Soak figs in 1/2 cup boiling water for 5 minutes then place fig and soaking juice in a blender and process to a puree. Add remaining dressing ingredients and blend until liquefied. (Add a little water if dressing seems too thick.) Set aside.
2. Heat butter in a small skillet. Add almonds and saute just until lightly toasted. Transfer to a large bowl to cool, then mix with spinach, cranberries, and feta. Toss with just enough dressing to coat leaves and serve at once.


Pasta with Artichokes and Fresh Ricotta (Cooking Light, April 2009)

The artichokes take a long time to prepare because you have to take off a lot of the leaves. It feels so wasteful too. I think next time I try this recipe I will use frozen artichoke hearts to shorten up and ease the prep time. Hopefully all of the flavor will remain, because the flavor is fantastic!

4 cups water
3 Tbs. fresh lemon juice
4 medium artichoke hearts
3 Tbs. extra-virgin olive oil, divided
2 Tbs. chopped fresh garlic
3/4 tsp. fine sea salt, divided
3 cups uncooked penne rigate pasta (about 12 oz. tube-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. freshly ground black pepper
1/2 cup fresh whole-milk ricotta cheese [we actually used skim-milk cheese]
3/4 cup (3 oz.) shaved fresh Parmigiano-Reggiano cheese

1. Combine 4 cups water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Thinly slice each artichoke heart; place in lemon water. Drain.
2. Heat 2 Tbs. oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 tsp. salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.
3. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 Tbs. oil, remaining 1/2 tsp. salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 Tbs. Parmigiano-Reggiano.