Wednesday, August 15, 2012

Tri-Color Rotini with Pesto, Green Beans and Smoked Salmon

It's supposed to be 98 degrees today and that calls for a cold supper.  Here's an updated version of the traditional tuna-macaroni salad.  I used two (3 oz) pouches of Sea Fare Pacific's smoked sockeye salmon.  It's wild-caught, prepared, and packaged nearby in Coos Bay.  You can find it at Booster Juice on Garden Valley.  They have smoked albacore tuna, too.  (And while you're there, order a Green Dream smoothie.  It's not on the menu, but it's my favorite--full of wheatgrass juice, greens, and mango.)

This would feed three or four, depending on what else you serve with it.  We'll be having cantaloupe and roasted beets.

Pasta with Pesto, Green Beans, and Smoked Salmon

8 ounces tri-color rotini
6 ounces fresh green beans
6 ounces smoked salmon
1/2 cup pesto

Bring a large pot of water to a boil.  Meanwhile, remove tips and tails from about 6 ounces of fresh green beans (a large handful).  Rinse the beans and cut into two-inch pieces.  Blanch in the boiling water for about three minutes, just until tender-crisp.  Drain and place in a bowl of ice water to stop the cooking.

In the same pot of water (which you have returned to a boil) cook 8 ounces of rotini according to package directions, just until barely tender.  Drain well.

Toss the warm pasta with 1/2 cup pesto and add the salmon, breaking up any large chunks with a fork.  Remove the beans from the ice water and drain well.  Add to the pasta mixture and toss well to coat everything.  Add additional salt and freshly ground pepper to taste.  Chill well, but remove from refrigerator 30 minutes before serving.  Toss well and serve on a bed of lettuce.

Thursday, August 9, 2012

What To Do With All Those Nectarines

Harko nectarines from 

We're still eating nectarines I picked at Paris Orchards (541-673-6417) last week, but I couldn't help picking a few more at Lehne's this morning.  They are so juicy and sweet!  I pick them in varying stages of ripeness so they are not all ready at once, but if they get ahead of me they are easy to freeze; no peeling necessary.  

I slice them directly onto a wax paper-lined baking sheet and flash freeze them for several hours or overnight, then pack them into plastic bags.  They make a refreshing snack straight from the freezer, sort of like a mini popsicle.  They are delicious added to smoothies.  Sliced nectarines can also be dried until chewy for winter snacking or adding to trail mix for a hike.  They can also be canned.  Processing times are the same as for peaches, but you don't peel them first.

Nectarines can also be substituted in this sorbet recipe for a light dessert.