Jeff’s the real cook in our family (and I’m the baker) – I can follow a recipe, and throw together a few tried-and-tested things, but when it comes to creativity and artistry in meals, he’s your guy.
The following recipe literally came to him in a dream – he woke up and tried it the next day, and it was a hit! It’s summery and clean and bright, and has no fat, dairy, soy, carbs… you name it. Super-healthy, and super-tasty.
He calls it Antipasta Primavera.
For the squash (start this first):
1 spaghetti squash, sliced in half lengthwise, seeded.
# preheat the oven to 350 and cook the squash face down on a baking
sheet for 45 minutes. Remove from oven and with a fork, scrape the
cooked fibers out so that they look like spaghetti.
For the pesto:
handful of parsley (3-5 stems)
handful of mint (3-5 stems)
handful of basil (3-5 stems)
1/2 tsp red pepper or less/more to taste
zest of one lime
juice of half a lime
3 tbl pine nuts
tsp of ginger paste or lemongrass paste
3 cloves of garlic
1/2 tsp ground coriander
# Throw everything in a food processor and pulse until it’s finely
chopped but still relatively dry. set aside.
For the veg:
1/2 bunch of asparagus, chopped into 1 inch pieces
1 medium red onion, chopped coarse
1 red bell pepper, chopped coarse
(If you hate peppers, as I do, substitute other green veg, like green beans,
snap peas, or anything else with a good crunch…)
1 anaheim chile, seeded and chopped coarse
1/2 a block of marinated tempeh (or for soy free use 1 japanese
eggplant, also marinated in a bit of red wine, olive oil, and
oregano), chopped into square inch cubes or so.
1/4 cp pine nuts.
# heat a large pan on medium high, add 2-3 tbl of olive oil (don’t be
afraid of olive oil, it’s good for you). Add the vegetables all at
once and stirfry in oil and either the other half of the lime’s juice
or a splash of white wine until al dente, 8-10min.
Reduce heat to low, toss in pesto, and fold until evenly covered.
Add spaghetti squash and fold in. Serve.