Homemade Yums

July 15, 2010

In Albany, I often visit a Mediterranean café called The Hidden Café. On their menu, they have a pesto chicken penne salad. And though I’d never eat it, It sounded intriguing enough to duplicate.  So we’ve been cooking pasta, using lots of veggies, herbs and greens and tofu dressings for cool summer dinners. They’ve been great, and I think they are now are a staple of our diet.

We’ve also been using rice and udon noodles for the same purpose – cold summertime salads with texture and weight. After we dogsat for my sister, she came, and we made a great miso-white wine-almond butter sauce for a greens and noodle dish. Again, great results.

We’ve been inspired to cook with puff pastry and filo dough, so we did a spinach strudel. We combined a few recipes and used mushrooms, spinach, onions, puff pastry, tofu ricotta and a balsamic sauce accompaniment. We will remember that strudel.

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