Watership Down Kitchen

It's been a few days of scorchers. It's the perfect time to whip up a batch of fresh homemade basil pesto. I like to use walnuts instead of pine nuts- cheaper and just as delicious. My parents' garden is already producing basil, and I confess to sneaking off with a few bunches. I had to buy the tomatoes- not quite in season from the garden yet. I love pesto with fresh veggies, but I love it more than anything on pasta. In this dish, I combine my favorite cheese ravioli with marinated plum tomatoes and a pesto sauce. It is divine, and light enough to be thoroughly enjoyed after a hot day with a glass of wine. Sending healthy thoughts to you and yours! Ingredients: 4 ounces of basil pesto (homemade for the win!) 1 12 ounce package of cheese ravioli 1 ounce piece of parmesan 1 medium garlic clove 1 teaspoon balsamic vinegar 2 plum tomatoes Salt and pepper to taste Olive oil Method: Bring a pot of salted water to the boil. Meanwhile, dice tomatoes and mi

Spring is in full swing and my parents rhubarb patch is in full bloom. After teaching the other day, my dad sent me home with bags full of rhubarb. I made some into strawberry-rhubarb jam; I knew I wanted to make the rest into a special dessert. Peek-a-boo squares are hugely nostalgic for me. I cannot bake with my mom right now due to social distancing, but baking these in my kitchen with her on a Zoom call brought me right back to my childhood. Normally I use canned blueberry pie filling, but I wanted to try my hand at a fun, fresh fruit update (yes rhubarb is a  vegetable, but it is also referred to as a pie fruit, so in this instance, I am calling it fruit).  I hope you are all enjoying the sunshine. Make this for a socially distant Memorial Day party- and wash your hands! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of butter, softened 1 teaspoon vanilla 1 teaspoon almond extract 3 cups rhubarb, chopped 1/2

Another quarantine recipe! I am still teaching remotely, performing remotely- and it makes sense to share my table remotely with you as well. I hope it brings you joy as it does me. It's a lovely thing for me to do each week- showcase a recipe that I have been tweaking for a while and consider finally ready to share with you. Generally, my recipes go through what we call growing pains; they might get as many a a dozen edits before I think they are publishable. This particular recipe has been kicking around for a few years and I finally think I got my ratios right. Tex-mex meatloaf with mashed potatoes and roasted broccoli. A wonderful twist on comfort food with ingredients you probably already have on hand. If you are like me, I am trying my best to avoid those last minute dashes to the grocery store and am "shopping" out of my pantry. Hope you enjoy! Ingredients:  3/4 cup beef broth 2 teaspoons taco seasoning Large garlic clove 1/2 cup panko bread crumbs

I am back, baby! Took a little time off from this with the chaos of quarantine, finishing the semester at the university where I teach, running a few online concerts, and hosting an online singing competition. I am surprising myself with my industriousness during this period; normally, I am a very lazy person. After an online concert today, I wanted a real treat. A burger. Nothing screams warm weather to me like a burger. This burger is stuffed with fontina, topped with grilled tomatoes, pickled scallions and garlic aioli. The side? Fries- but garlic fries. It is a good thing were are socially distancing because my garlic breath is serious. I hope you enjoy! Sending you healthy wishes! Ingredients: 2 potato buns 1 pound ground beef 1 shallot, sliced into 1/4 inch rings 1 roma tomato, sliced into 1/4 inch rounds 1 ounce fontina cheese, divided into 2 squares 2 large garlic clove, minced, divided 1 large russet potato 2 tablespoon apple cider vinegar 2 tablespoons ol