My search for clarity has left me empty-handed this week, which isn’t to say that I haven’t tried. There have been long walks and talks with friends, vinyasas at yoga class and lots of sleep, maybe too much. Though my preoccupied mind and tiny kitchen haven’t produced any original recipes worth sharing this week, I am glad to share this one. I was flipping through a cookbook during a phone call when this recipe spoke to me. It’s seasonally appropriate, bursting with flavor and gorgeous green hues, and from one of my most trusted resources, Aida Mollenkamp’s Keys to the Kitchen.
Beware that this recipe requires some serious chopping work, but the end result is worth the effort. The recipe yields quite a bit of food, enough for six to eight servings, so it may be best created with helpers and shared with a small crowd. I’ve realized lately that good food tastes much better when shared.
