Nut Free Arugula Pesto

One night the hubby and I were determined to make pesto (which it turns out is just a fancy way of saying grind up your favorite nuts and weeds). However, we had pine nuts and arugula which, according to "teh internets" was not a good match. So we switched our focus to using the arugula and found this recipe which substituted chick peas/garbanzo beans for the nuts. Crazy delicious. Crazy easy. And way less expensive than pine nuts or walnuts.

Pizza Sauce

When we wanted some pizza sauce to go with our pizza puffs, we decided to doctor up the oven roasted tomato sauce that we've come to love so much this summer.

Blueberry Sauce

Our CSA boxes have been full of plump, ripe, amazing blueberries. Maybe it's years of conditioning but it seems somehow wasteful to simply eat the berries ($5 a box prices will do that to you). So instead I've been putting them in things. Muffins, pancakes, cobbler. And this past weekend, in a stroke of brilliance? Sauce. A syrupy, sweet, multipurpose topping/filling/syrup that will make you want to lick your plate.

Oven Roasted Tomato Sauce

Marinara sauce is one of those things that always seemed hard. (Like butter.) The hubby and I had tried to make our own sauce once, in college. We ended up with a soggy, watery, sad mess. But with all these luscious CSA tomatoes, I knew the time had come to tackle it again! I used this recipe as inspiration and then proceeded to change, well, almost everything. The brilliant part though? No stewing, boiling, or reducing needed!

Pasta Primavera

With lots of fresh veggies to use and fresh butter on hand pasta primavera was a natural choice. The alfredo sauce comes from PASTA by Williams-Sonoma, the rest was improvised on the spot.