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Vegetable centric cooking

Tag: cannellini

Carrot top pesto w/ roasted garlic

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Carrot top pesto is in these days — even the New York Times is on top of it. Every time I buy carrots at the farmer’s market, I mean to bite the bullet and take that enormous bunch of greens home.  Yesterday was the big day.   Although I love cannellini, they are here mostly to thicken sauce and add some protein — the flavor is all about pesto.   And nice knobby carrots.

Serves 2

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Winter polenta

Yesterday was bloody freezing.  So cold I had no patience to walk to the grocery store after we got back from Thanksgiving weekend at my folks in NJ. Enter polenta — aka comfort food from the pantry.   Polenta is so versatile — I could eat it with just olive oil, salt, pepper and cheese, as a breakfast with warm milk and brown sugar or broiled in slices the next day. But this hearty sauce is perfect for a freezing night.

Serves 2

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