I'm fat. Now, let's get to the important stuff
So, this is last night’s dinner. By the way, it is perfectly acceptable to post pics of your food if you are blogging about it. I just made that up. Feel free to write it down.
In case you are wondering what a serving of greens looks like, this doesn’t even come close! A serving is 3 oz, and what you see here is just about 1.5 oz. Three ounces would not have even fit on my plate! My teeny, tiny ounce of fresh mozzarella is there. Can you see it? Me neither, nor could I taste it. Lesson learned: don’t waste your precious ounce or two of delicious fresh mozzarella by mixing it in with strong flavors and lots of other things. It is best to savor it alone, in a closet, with a bottle of olive oil and a loaf of Delallo’s Talonica bread… (is this a proper place to use ellipses? I never know.)
Where am I? What just happened?
So I am not much of a follow a recipe kind of person. I just make stuff up as I go. Forcing myself to slow down, measure and think about what I am putting together is very difficult for me. Nevertheless, this little experiment turned out to be quite delicious. My “recipes” are not typical because I am not at all exact. I also tend to include my mistakes or other commentary as I go. This is either annoying or endearing.
No Mozzarella Tortellini Salad
As many salad greens as you can fit on the plate. I mixed organic spring greens with a mix of baby kale, chard and other “power” greens.
About 1/2 c dried tortellini (I measured out the 3/4 c portion size for each of us but ended up with over a cup of cooked leftover. LUNCH!)
Grape Tomatoes – slice them in half, chop them, whatever floats your boat, bursts your bubble, lights your fire
1 yellow bell pepper – cut into strips, chunks, see above notes on tomatoes
Chopped onion (I used about 1/2 c)
Pressed garlic (I used 4 cloves. Garlic rules my world)
1/4 c pine nuts
1/2 – 1T olive or other oil for sauteeing veggies
1T olive oil for dressing
1/2 lemon (TIP: zap the whole lemon in the microwave for about 30 seconds before cutting in half. You will get about twice the juice out of it. I used 1/2 lemon for two salads)
Fresh Basil, chopped
Cook the tortellini, rinse and let cool
Saute onion, garlic and pepper in olive oil and add pine nuts to toast (I then added some tuscan seasoning blend, but you can use whatever seasonings you like. I am generous like that.)
Top greens with tortellini, then sauteed veggies/nuts, then basil. Squeeze lemon juice over and then olive oil. Top with zest from the lemon.
If you just can’t stand to not have some cheese, try some fresh grated parmesan or fontina cheese. I would pick fontina. Oh I love that stuff too. Damn!