|Andrew's Sunday lunch|
Sunday morning brought about a brunch of sorts. In preparation for our planned carbonara pasta endeavor, we’d bought some eggs and decided to use the extra for a scramble. Indeed, components from other meals formed the basis of our egg scramble. The onions saved from the previous evening’s sausage cooking were first in the pan, the greasy residue a perfect agent for frying the kale purchased that morning from the farmer’s market. Grated sharp cheddar from our cheese and cracker reserve joined the melee after the eggs had cooked a bit with the kale and onions. Decadent umami flavors were oh-so-satisfying after a long run, and the previous night’s quinoa and green salad provided easy and toothsome sides. An outstanding string of meals, components melding effortlessly into the next eating endeavor.
And one more – a new cous cous recipe. Called “Speedy Pesto Cous Cous with Chickpeas” this recipe called for both premade pesto and fresh basil leaves. After a preliminary simmer in chicken broth, I added the premade green mixture, chickpeas, and a bit of the coarsely chopped fresh leaves from our basil plant we bought at the farmer’s market and have affectionately dubbed Peggy. As these flavors continued to soak together, I added, once again, corn cut off the cob and pistachios in order to make a “richer” dish. Halved and pitted Kalamata olives and a garnish of further fresh basil finished off the dish. Served with the remaining sausages – the second time around yielded better cooking – and our new favorite arugula salad and oven-roasted eggplant made for another quintessential summer meal.