Hello friends, it’s Ayah! How’s life? I just looked back through the archive and saw that I haven’t posted a recipe since JULY! Holy cow, I feel like we have so much to catch up on. I am now the mother of an amazing 6 month old boy. Motherhood is a wonderful, messy and heart expanding business, and I am blogging about that adventure over here if you want to know more.
Let’s talk about what I’ve been eating. I’ll confess that in the early months of having a baby I was in survival mode. There were many wonderful comfort foods brought over by friends, burritos picked up on the fly, and much pasta with sauce from a jar consumed. It was winter. It was dark. What I lacked in sleep, I made up for in cookies. Just when I felt like I was getting the hang of things, I went back to work part time and fell back into a spiral of shells with cheese, and nachos. So it goes.
Now, 6 months in to this journey I am finally feeling like I’ve found a groove. Spring is in full swing, the produce is excellent, and my tiny garden is starting to produce greens. Yesterday, I picked a bunch of arugula and decided to make a quick pesto. With no walnuts on hand, I decided to use some sunflower seeds, and it was a happy decision. I had some zucchini that needed to be eaten so I sliced it into ribbons, and blanched them. Some people call these zucchini noodles, and I, respectfully, call those people liars. It is a very loose usage of the sacred and delicious noodle category. Let’s not be crazy! Let’s be real and call these zucchini ribbons, and accept them for being delicious on their own merits. I tossed these ribbons with pesto, and with some chickpeas and feta thrown, it made for an excellent side dish. Look at this color, people! It’s spring on a plate.
- 2 cups fresh arugula
- 3 cloves of garlic
- ½ cup olive oil
- ¼ cup raw sunflower seeds
- ¼ cup of parmigiano romano cheese
- 4 medium zucchini, peeled
- ½ cup canned chickpeas, rinsed
- ¼ cup crumbled feta cheese
- sunflower seeds to garnish
- Combine all ingredients in a blender or food processor and blend until smooth. Makes about 1 cup.
- Using a vegetable peeler, cut long ribbons from each zucchini. Stop when you get to the seeds.
- Boil for 2 minutes and then drain and rinse in cold water
- Add ½ cup of pesto, feta, and chickpeas, and toss until well combined
- Garnish with sunflower seeds and serve