I feel like I could open the next 6 week’s worth of posts with this question. Seriously. I don’t know what the eastern coast has done to upset Mother Nature, but I’m pretty tired of the clouds, snow, ice, cold, wind, rain, sleet, and general greyness that has overtaken the Philadelphia Suburbs for the past 2 months. And this is coming some someone who likes a good snowstorm!
As I continue to dream of warm weather, green grass (which I am hoping still exists under the perpetual blanket of snow that sits upon my yard), Rita’s water ice, after-dinner walks and the beach, I’ll try to post some “get excited for summer” posts this month.
I think we all need it. Can I get a “what what?”
Today, I’d like to post a recipe that is just as delicious in the Winter as it is in the Summer. I make this all Spring and Summer long, sometimes as a main dish, and other times as the side to a nice grilled steak. I found it in Cooking Light Magazine a year or 2 ago, and it calls for several farm-fresh items. Since it is Winter, and no such thing exists, I do the next best thing and use nice canned or frozen vegetables. It’s wonderfully tasty, and easy to throw together. If serving this as a main dish, give larger portions and pair with crusty bread (and, in my personal opinion, a nice Pinot Grigio).
(photo courtesy of Cooking Light Magazine; Randy Mayor)
Warm Tortellini and Cherry Tomato Salad
•2 (9-ounce) packages fresh cheese tortellini
•1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
•3 tablespoons red wine vinegar
•1 tablespoon balsamic vinegar
•1 tablespoon extravirgin olive oil
•1/4 teaspoon black pepper
•4 cups trimmed arugula
•1 1/2 cups halved cherry tomatoes
•3/4 cup (3 ounces) pregrated fresh Parmesan cheese
•1/2 cup thinly sliced red onion
•1/3 cup thinly sliced fresh basil
•1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
SO. GOOD. And it’s healthy, so you aren’t breaking your New Year’s resolutions. Yet.
Here’s to hoping that whatever snow they are forecasting does not come our way – and I’ll see you next week. 🙂
You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-At-Home Mom.