By Lee & Lou Havlicek.
Lee & Lou Cook.
It’s June! Can you believe it? It feels like we were just dragging our way through February, and now we’re in full-blown spring mode. We snapped our vegetable patch into shape last weekend—there’s marjoram, eggplants, chives, spicy peppers, basil, a few kinds of tomatoes, zucchini (which means these guys are not too far off…), mint, thyme, pineapple sage (!), the usual sage, parsley, cilantro, and probably a thing or two more we’re forgetting right now. We’re just excited to be outside, and growing things (which, of course, means ultimately eating things), and being our warm-weather selves after such an icy winter. The excitement definitely extends to the incredible produce that’s springing up everywhere. Though our backyard labors will take a few weeks to really get going (chives aside—we have MONSTER chives with the most beautiful puffs of purple flowers), we’re already up to our elbows in produce love elsewhere.
When the weather heats up, we start to crave all things green. Lettuces, asparagus, limes, tomatillos, herbs, cucumbers, fennel—the list is long. They all just sound so good after a day in the sun. Basil, zucchini, and arugula definitely top our favorites list as some of the most versatile green things. Are there any meals that wouldn’t benefit from the addition of at least one of these? We honestly can’t think of one.
Part of the green hunger is probably naturally wanting to eat a little healthier, a little lighter when it’s hot outside. We just don’t eat the same way we do during the winter. For us, that means making adjustments even to simple meals like pasta, which is an all-year, all-hour, all-days food for us. Our warm weather pastas are, yes, less heavy, but they’re also packed with spring and summer flavors. One of our favorite ways to eat pasta from now through September is to change-up the vegetable-to-pasta ratio so that it’s more half and half (or even more vegetable than pasta). It’s a kind-of pasta salad.
So many of our best cooking ideas come out of sudden food cravings. When trying to decide what we wanted to eat one day last week, Lou said, “I just want a big bowl of green,” and I said, “How about we add some pasta?” And ta-da: this seriously incredible, gorgeously green pasta dish.
We love the idea of subbing in zucchini ribbons for some of the pasta. The zucchini and the linguine twirl together so easily that every bite is the perfect satisfying mix of pasta and vegetable. You not only don’t mind that this dish is a bit healthier than the usual pasta—you so don’t mind that you make it again and again…
For the rest of the post, the recipe, and oh so much more Lee & Lou click here.