After traveling through Greece and Italy this Spring, I was inspired to create a pasta dish that combined some of my favorite ingredients. This month’s Recipe Redux theme challenged us to develop a “Vacation-Inspired Recipe.” Naturally I wanted to make homemade pasta after our cooking class in Florence, but for some reason life has just been too busy to tackle something like that! For those of you who know me well, I’m sure you’re aware that I ADORE cheese. Over the last year, I have also fallen in love with pesto again (I remember over-doing it with a Costco container in high school). Alas, this recipe was created. Also, I made this recipe on a weeknight and it actually lasted us several days- a rare occurrence. Pair it with a salad for the perfect weeknight meal.
I know some of you were confused by my review of Dr. Sonali Ruder’s Natural Pregnancy Cookbook last year, and may be thinking the same thing as I review her new cookbook, Natural Baby Food– I’m not expecting, I promise! I love to review good cookbooks, and adore Sonali’s (aka the Foodie Physician) recipes. Plus, I worked as a Pediatric Dietitian for 4 years so this book was very interesting to review. If you are a parent with little ones, or know a parent-to-be, this book would be a fantastic purchase. I can vouch that Sonali’s recommendations are sound and up-to-date with the literature, plus her recipes are delicious and very nutritious. I opted to try a dish in the “12 Months and Up” category for Doug and I since we like a little texture in our meals 🙂 Guess what? We loved the dish and I would make it again.
I have had an interesting last couple weeks. I stepped on a pin (from a pair of pants I had altered) and half of it broke off in my foot. Long story short, I had to have orthopedic surgery and am just getting back to things now. Who would have thought that something so small could cause so much trouble? Anyways, I’m back in the kitchen now and am excited to share this fresh, and very healthy summer recipe with you. I typically like to marinade my fish, or crust it in Panko, but that seemed a little too heavy for the warm weather. I’ve enjoyed many a crab cake with mango salsa, but wanted to switch things up and try using another tropical fruit for a change. Alas, this delicious recipe for fish with a kiwi salsa was created. I used Zespri SunGold Kiwis, which are sweet and much easier to handle than your typical green kiwi (they don’t have fuzzy skin). Did you know that a serving of kiwi has three times more vitamin C than an orange and as much potassium as a banana? Give this recipe a try for a nutrient-packed, tasty summer meal.