This past week has been super crazy around here. Last week, I ran my second half-marathon, packed all of our belongings, then spent three days moving all of it to our new apartment. Was I a little overly ambitious (or nuts?) to plan to run a half three days before moving? Maybe, but I did it and thankfully my husband and I both survived. Fortunately, the soreness I had from the race was gone before we started the move. Of course, that was soon replaced by new soreness from the move. Moving is tough work!
The last few days have been spent unpacking and doing very little cooking. Take-out was eaten pretty much every day of our move and for a couple of days after. No running has been happening either, but I think all the stairs I climbed during the move probably took care of any extra calories I may have consumed. 🙂 We’ve been eating some foods lately that we haven’t eaten since we changed our diet, and it has caused me to crave things that I haven’t craved since we changed our eating habits. I am SO looking forward to getting back on track. I can’t wait to get back in the kitchen to create some new recipes for your guys!
The recipe today is one I came up with shortly before our move and just hadn’t had time to post yet. I made this a few weeks ago as a sauce for some salmon cakes, and they complimented them beautifully. This sauce is just so fresh and light. Perfect for summer!
Instead of roasting a full head of garlic in the oven , I just threw a few cloves in a small heavy bottomed pan on the stove over medium heat and roasted them that way. A little trick I learned from Rick Bayless. Love him! It’s fast and you don’t have to turn on the oven and heat up your whole kitchen.
- 3 cloves garlic roasted and peeled
- 3 cups fresh spinach
- 12 basil leaves
- 1 tbsp fresh lemon juice
- 1/2 cup grated Grana Padano cheese
- 1/4 cup extra virgin olive oil
- 2 tbsp water
To roast the garlic - Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins.
In a blender or food processor, add the garlic, spinach, basil, lemon juice, grana pandano cheese, olive oil and water and puree.