Boy am I tired!! My legs are aching – I need to elevate them!
Having just worn myself out in the yard and taking a cold, clean shower, we initially tried to talk them out of it. But then Matt said “Trail it is!” and before we knew it we were soaked in sweat again!
Then before we knew it we had walked the whole 4 mile trail! It was lots of fun and worth it and I’m so glad we went, but man my feet could use a massage. I wonder if Matt has more massage in him after massaging our greens for dinner…
We got home at 6pm and started on dinner:
Strawberry Basil Pasta Salad
My farmer’s market basil somehow ended up on the dining room table in a mug. (Well I put it there, but that’s not a normal place where I’d put an herb in a “vase”.) I am SO into it!! Every time I walk by the table I smile. So pretty!
While I plucked leaves for dinner, Matt gave me a taste of a double IPA and lots of our freshly made keg of sparkling water. Man how I have missed it!
So back to that salad!!! It was an idea I came up with when I first saw this Pesto with Panache flavor:
Strawberry pesto!! It’s actually not sweet at all – more like very subtly juicy berry with lots of regular pesto flavor. But it was SO good and I knew I had to involve our garden strawbs in a savory dinner with it. Of course pasta was the answer>.
We cooked half a package of rotini and mixed that with a cucumber, a cup of sliced strawberries, 1/3 a cup of pesto and 1 can of navy beans. We then served all that over a bed of baby greens from our garden that we simply massaged (literally – Matt massaged them) in a teaspoon of kosher salt and 2 tsp of olive oil.
Here are the details:
Strawberry Basil Pasta Salad
- 1/2 lb whole wheat pasta, cooked according to package
- 1 cup strawberries, washed + sliced
- 1 small cucumber, cubed
- 1 can navy beans, drained and rinsed
- 1/3 cup strawberry pesto (or just regular!)
- Greens to served it on, optional
- 10 fresh basil leaves, chiffonaded
- Garnishes: Avocado, feta cheese, goat cheese, walnuts, almonds or pecans <—necessary mix-ins to take the salad to the next level
- Toss first 5 ingredients together in a bowl.
- Chill for 30 minutes or longer.
- Serve over greens.
- Top with basil leaves.
- Add garnishes.
Massaged Baby Greens
- 1 giant salad spinner of baby mixed greens like kale, collards, turnip greens, chard
- 1 tsp kosher salt
- 2 tsp olive oil
- Wash and spin dry greens.
- Top with salt and oil and rub with hands until greens get shiny and slightly wilted.
We determined that this salad was a bit too green and needed avocado, a crumbly cheese or some nuts, so we added some pecans halfway through dinner.
I had brownies for dessert after lunch, so I’m resisting having dessert twice and going to settle into a cold shower and my book instead. Still reading Redeeming Love and liking it just OK. The first chapter was the best and it hasn’t redeemed itself since then.