well, here we go...it's almost 2009, a year when history will be made in many ways. a new president will take his place in washington and ask us to become better people; to work for the good of us all; to create community and support each other. it is a year when we will be asked to help those around us who may be less fortunate or weaker.
to do that huge job, we will need our health. we will need strength, clarity of thought and vitality. it's no small task to change the world, but america is at a tipping point and change is all that will save us from ourselves. the era of poor politics, over-consumption, materialism and obsession with celebrity and 'stuff' is over. it's time to stop taking and time to begin giving back. it's time to lift the burden off our planet and treat her with the kindness and generosity she always shows us...no matter what we do.
it's time to get back to the basics of truly living well...and it begins in the kitchen, where we create delicious meals from whole, unprocessed, seasonal (as much as possible) ingredients prepared in balance with who we are and what we want to achieve in life. health begins in the kitchen. vitality comes with every saute, every simmering pot, every fragrant stew that you serve to those you love.
in times like we face, we need strength of mind and body to overcome and rise to new levels of greatness. eating dead, processed junk food will never give us the wings we need to soar to those heights. humble, natural food prepared by our hands, in our homes is the ticket to health and wellness.
enjoy a great 2009...i wish you all peace, prosperity and togetherness...because after all, what happens to one of us happens to us all.
enjoy this quick dish and give your energy a lift!
Orecchiette with Green Olive Pesto
Makes 4 servings
Green Olive Pesto
2 cloves fresh garlic, peeled, left whole
1 shallot, coarsely chopped
¼ cup pitted green olives (Niçoise are best)
¼ cup loosely packed fresh flat-leaf parsley leaves
¼ cup loosely packed fresh basil leaves
¼ cup extra-virgin olive oil
8 oil-cured black olives, pitted, very finely minced
½ teaspoon sea salt
2 plum tomatoes, seeded, finely chopped
2 cups orecchiette, cooked al dente, ¼ cup pasta cooking water reserved
4 basil sprigs, for garnish
Make pesto: Combine garlic, shallot, green olives, parsley and basil in a food processor. Pulse to coarsely chop. With the motor running, slowly add olive oil and process until fully incorporated into the olive mixture, but do not over-process. This should be a coarse pesto, not smooth.
Heat a deep skillet over medium heat and add pesto, black olives, salt and tomatoes. Cook, stirring constantly, for 2 minutes. Stir in orecchiette and pasta cooking water and cook, stirring, until the water is absorbed, about 2 minutes more. Serve hot, garnished with basil sprigs.
ps...to erica...jon is a friend from nashville, whose talent i admired and wanted to share with everyone...robert pirello is my most cherished and adored husband of 21 years...