Times they are a changin'

Food can transport you to a specific moment in time. When I smell marinara sauce, I immediately think of my grandparents. The smell of potatoes frying reminds me of my mother. A single bite of Parmesano Reggiano cheese transports me to Tuscany. Tomatoes transport me to hot August days in Indiana. There is nothing better than walking out your back door, plucking a ripe tomato out of the warm summer sunshine and taking a big bite. Pure heaven.

This week we experimented with how to blend seasons on a single plate. Like our ever changing weather (54 degrees and rainy Wednesday, 75 degrees and sunny today), lines are gently blurred between the flavors of the seasons. Fortunately, our experiment worked, and we created a delicious pasta dish! This vegan dish is great for any guests or members of your household with allergies because it can also be made gluten-free by using brown rice pasta (available at Trader Joe's). We used remaining vegetables and vegetable purees from the freezer as well as fresh, seasonal vegetables. Best of all, this recipe takes into account my cardinal cooking rule: "It's always better with garlic." Bon Appetit!

Seasonal Fusion Pasta

1 c. almonds, chopped
1 lb. Rotini pasta (we prefer Trader Joe's organic brown rice pasta)
Yellow pepper puree (instructions below if you don't have any to pull from your freezer)
Olive Oil
2 large onions, halved and thinly sliced
2 green onion or spring leeks, sliced
6 cloves garlic, minced
6 sprigs fresh parsley, minced
6 chives, minced
2 c. broccoli flowerets, steamed or blanched
8 medium asparagus spears, grilled and sliced
Salt and pepper

Preheat oven or toaster oven to 400 degrees. Place chopped almonds on a baking sheet and toast for five minutes. Stir almonds. Return to oven for one to two minutes, or until lightly toasted and golden brown. Set aside.

Cook pasta according to package directions. Drain and toss with yellow pepper puree.*

In a large skillet, sauté onions in olive oil over medium high heat until well caramelized. Add green onions or leeks and sauté until soft. Add garlic and sauté until fragrant, just under a minute. Add fresh herbs and stir until combined. Reduce heat to medium. Add broccoli and asparagus. Cook until vegetables are heated through.

Toss vegetables with pasta and puree. Warm over medium low heat until heated through. Salt and pepper to taste. Serve immediately garnished with toasted almonds.

*To prepare yellow pepper puree, char skins of two yellow peppers over an open flame (gas stove burner or grill). Remove skins, stem and seeds. Place in a vendor or food processor until smooth. (After cooling, this mixture freezes well.)