Well, we're back from a long vacation and visits to see family. After weeks of very little cooking, it's hard to get back in to the groove but I'm trying! I thought I had misplaced my mojo for looking at what's in the pantry/fridge and throwing something together but I was pleased with how this turned out. Even though we don't have a real "Fall" here on Maui, cooking with butternut squash always makes me feel like we do.
This is a versatile, easy recipe my brother and I put together for a picnic this summer. I've done something similar with green beans too, but I think I slightly prefer the asparagus. The secret to keeping the veggies nice and green is to sprinkle about a TBSP of baking soda in the water while cooking. Cook just a few minutes until still slightly crispy and then quickly shock in an iced water bath to stop the cooking. Marinate in dressing, add some seasonings (if needed) and chopped tomatoes and enjoy!
I love all the fun pesto concoctions you can find these days! Different nuts, different herbs... I have my standby pesto recipe that I adore but I found a locally produced cilantro, lime, macadamia nut pesto here on Maui and wow is it good! I had a nice organic free range chicken in the fridge and tried the pesto out in my usual roasted chicken recipe. This was a flavorful, easy dish. This roasted chicken technique turns out perfect every time. I did, however, almost drop this one transferring it from the pan to the cutting board. Hence the torn up skin where I clamped down with the tongs! Never fear, the chicken made it to the table just fine!
