Ultimate Veggie Dinner. Hot New Video From Now The Morning.

Is your garden overflowing? Looking for ideas for what to do with all of those vegetables you bring home from the Farmers’ market?

My husband’s garden is in full swing. He deposits containers full of vegetables onto the kitchen counter a few times a week.

I thought this would be the perfect opportunity to make a local and organic dinner for one of my favorite musicians, and one who has been a supporter of my site for a long time, Nicholas Barr.

Read about Nick and his Fourth Of July project in this ISITK post. Also, check out this post to watch one of his videos (and view an awesome Chocolate Raspberry Cheesecake recipe) here.

So good, right?

Well, Nick has another musical project, Now The Morning, and a brand new video from the album “You And Me And The Atmosphere”.

This video is flat out gorgeous. DO NOT Miss It….it is posted after the line up of yummy veggie dishes.

So, hang out and make some really gorgeous vegetables.

Pesto Green Beans

Ingredients:

1 lb green beans, trimmed and steamed
2 Tbs pesto (recipe follows)

Directions:

1. Toss cooked green beans with pesto and serve.

Pesto Alla Genovese

Ingredients:

2 cups fresh basil leaves
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1/3 pine nuts
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil

Directions:

1. In the bowl of a food processor, combine the basil and pepper and process for a few seconds until the basil is chopped.

2. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Pesto keeps for a few days in the fridge, or you can freeze for a few months.)

Recipe from 365 Ways To Cook Pasta

Simple Fingerling And New Potatoes

Ingredients:

3 pounds unpeeled fingerling potatoes and/or new potatoes , scrubbed
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh thyme
1/4 cup extra-virgin olive oil

Directions:

1. Place potatoes in a large saucepan, cover with cold water, and add salt; bring to a boil. Simmer uncovered 15 to 20 minutes, until just tender when pierced with a knife.

2. Drain potatoes in a colander. Drape a kitchen towel over colander and allow potatoes to steam 5 to 10 minutes. When cool enough to handle, cut each potato in half lengthwise. Place in a bowl and toss with some more salt, pepper, thyme and olive oil. Serve warm or at room temperature.

Serves 6

Recipe from The Barefoot Contessa Cookbook

Turnip Carrot Sauté

Ingredients:

2 cups white turnips, cut into thick julienne slices
2 cups carrots, cut into thick julienne slices
2 tablespoons butter
1/4 water

Directions:

1. Combine carrots, half of the butter and water in a shallow skillet. Cover and bring to a boil.

2. Add the turnips and continue cooking until both vegetables are tender, about 5 minutes longer.

3. Stir in remaining butter and season with salt to taste.

Serves 4

Recipe from More 60 Minute Gourmet Cookbook

Broccoli In Soy Sauce

Ingredients:

450g/1 lb broccoli
15ml/l tablespoon vegetable oil
2 garlic cloves, crushed
30ml/2 tablespoons soy sauce

Directions:

1. Trim the thick stems of the broccoli; cut the head into large florets.

2. Bring a pan of lightly salted water to the boil. Add the broccoli and cook for 3-4 minutes until tender but still crisp.

3. Drain the broccoli thoroughly and arrange in a heated serving dish.

4. Heat the oil in a small pan.

5. Fry the garlic for 2 minutes to release the flavor, then remove with a slotted spoon.

6. Pour the oil carefully over the broccoli, taking care as it will splatter.

7. Drizzle the soy sauce over the broccoli and serve.

Recipe from 123recipes.com


Ready for one of the most amazing videos I have seen in awhile? What a beautiful song.

I love the changes in depth of field. The shift from blur to focus and back is so mesmerizing.

Oh, and these lyrics…so moving.

The Moon and You

On the lawn, spiraling in patterned brightness
All the stars are scattering their shining lightness
And the moon, rises but its light reflected
It’s the same, when your eyes are pointed my direction
Save it for the day…

The moon and you, are fading into light
And I am standing right beside
The moon and you

On a night, when summer seems to last forever
In our minds, we stretch into the future further
And the tide, is growing, coming, turning over
And the earth, awakens now that we’re together
Save it for the day…

The moon and you, are fading into light
And I am standing right beside
The moon and you

And seasons change, life was made for living
Let’s save it for the day
I’m wide awake, while the earth is turning
It’s the safest place to stay

The moon and you, are fading into light
And I am standing right beside
The moon and you

Check out Now The Morning on the Website. You can link there to buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Side Dish, Vegetable and tagged , , . Bookmark the permalink.

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