Pasta, salad


Inspired by a dinner at the 61st Street Farmers Market.


  • arugula
  • fennel bulb
  • pea shoots
  • grapefruit, peeled and separated into segments
  • hard cheese, flaked or shredded
  • buttermilk
  • fruity olive oil
  • salt
  • imaginary black pepper

Wash all the vegetables in cool running water then lay on a towel to dry.

Whisk together some combination of the last four ingredients in a small bowl and adjust to taste. Crush half a segment of grapefruit flesh with you hand and let the juice drip into the bowl of dressing.

Cut the fennel bulb in half lengthwise, then crosswise into the thinnest possible crescents. Gather the first five ingredients into a large plastic container. Drizzle on the buttermilk-olive oil, toss well.

Fresh Tomato Sauce

  • two pounds fresh tomatoes – the soft, sweet kind on discount at the farmers market
  • one clove garlic
  • big knob butter
  • salt
  • buttermilk?

Store the tomatoes in the freezer until the urge to make tomato sauce strikes. Defrost slightly in warm water, then peel off the skin. It should come off easily. Smoosh the tomatoes with your hand into a bowl or pot.

Heat a big knob of butter in a medium skillet over medium heat until small bubbles are visible. Add enough squished tomato to form a thin layer in the pan. Let it bubble away until you have a thick, caramelized paste. Add the rest of the tomato pulp and a crushed clove of garlic. The mixture will simmer uncovered for fifteen or so minutes until it is of thin saucy consistency.  Remove from heat and toss with freshly cooked spaghetti. If you have it, a splash of buttermilk on top is extra good.



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