Uh. Hi there. Soooo, how've you been? (Remember how I said that blogging after an absence is like that awkward moment you run into an ex you haven't seen since the breakup in a store and neither one of you knows what in the world to say to each other? Yeah... it's like that.)
I've been gone for too long and I miss you. My google reader misses me. And we all miss Yummy Monday, am I right??
I've decided to throw together a quick Yummy Monday post (on Thursday. Because it feels like a Monday, doesn't it? That's just me? Huh.) Unfortunately, I can't say I'm really BACK BACK, but at least I'm popping in to say hello.
And you should be glad I did, too, because I'm offering you something incredibly tasty. Are you one of those who skips my tasty posts, thinking to yourself "I don't cook" or "I have all the recipes I'll ever need" (ok, if you think THAT, could you please email me your cookbook? I could use it.) Maybe don't skip this post. Just saying.
Our menu for tonight? Ahem. Parsley and Sunflower Seed Pesto from Googiemomma. Baked Zucchini Fries with Sweet Onion Sauce from King Arthur Flour Blog. And Cherry Pie in a Cake from me.
Ready? I've got a lot to do, so let's just jump in.
The Parsley and Sunflower Seed Pesto is pretty straightforward. You can probably tell from the name. I'll tell you how I used it.
Parsley Sunflower Seed Pesto
2 bunches fresh parsley
1 C sunflower seeds (roasted and shelled)
1 C parmesan cheese, separated
3 cloves garlic
4 T (about) olive oil
1 lb. angel hair pasta - cooked
1 package fresh cherry or grape tomatoes
Put the parsley in your food processor and give it a whirl. Add the sunflower seeds and whirl again. Add 1/2 C parmesan cheese, garlic and salt. Set it to puree. With the processor still blending, add the oil. You may need to add more or less of ANYTHING depending on the consistency you desire and your specific tastes. Pour your sauce over your angel hair and mix. Top with 1/2 C parmesan cheese and cherry tomatoes. I added a sprinkle of garlic salt over the whole thing as well. Serve along with salt and cheese so people can add more of their own if they like.
On to the side of baked zucchini fries. Which I'll just tell you right off, I will be making again and again and again. You know all those zucchinis you get from your neighbors? Don't throw them away, even if you have 60! You don't want them? Send them to me! Because I'm making these!! Oh, ps. I changed the fries a little to accommodate what I had readily available (minor changes). Also, I admit, I totally accidentally altered the sweet onion sauce just a smidge. And it was delicious. So it's below. The original can be found at the link above.
Baked Zucchini Fries with Sweet Onion Sauce