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Hey there foodies!  I’ve missed you. I’ve been dealing with some rotating family illness, but all three of my kids are finally back in school, and I’m looking forward to getting back to blogging!  So, what have I been up to?

Barley Casserole with Mallows, Tomato, & Basil

Last week I made Stinging Nettle Soup with nettles I picked near my building.  This week I collected large, round mallow leaves on the way home from dropping my daughter off at kindergarten. 


If you don't have mallows available, one thing you can take from this post is that barley can be used in casseroles like you might use noodles.  This could have been a casserole with thin layers of barley, spinach, basil, tomato sauce and cheese.  Either way, barley is a very healthy alternative to pasta, and even white rice.

Sun-dried Tomato Basil Pasta Salad

This pasta salad has been a fail-proof winner with picky eaters and gourmets alike.  You will need black olives, fresh, clean basil and sun-dried tomatoes or sun-dried tomato spread.  If you are starting from dry tomatoes, not packed in oil, you will want to soak them in warm water (or use some pasta water.)  Choose a pasta that has a lot of surface area and no interior (no shells, penne, or rigatoni).  My favorite is tri-color rotini.  Tortellini would be a real treat.  If your tomatoes are not too salty, add a generous amount of kosher salt to the pasta water.
 
Chop basil, slice black olives, slice or chop sun-dried tomatoes (your choice, and time permitting).  Drain pasta when it is done and put it in a large bowl.  If your tomatoes came packed in oil, add as much of this flavorful oil to the pasta as your jar can spare.  Put your fixings on the pasta while it is still warm.  Add extra-virgin olive oil, or another flavorful oil of your choice, if needed, and spices if your tomatoes are not seasoned.  Be careful, some tomatoes are already full of salt or other flavors.  Mix, taste, and assess.  If you went overboard on the salt, you can balance saltiness with a little vinegar or white wine (but it won't lower your blood pressure.)

Want to kick it up a notch?  Blend a reconstitued dry chili pepper (seeds removed) and garlic with some tomatoes, then add to the pasta.

Going to a pot-luck?  Don't bother getting a bowl dirty.  Mix all the ingredients in a large zip-top bag and transfer to a bowl when you arrive.

This salad is awesome with feta or sheeps cheese.  But I think you can never go wrong by adding cheese.  Brie, fresh mozzarella...

In America, I love the big jar of seasoned, sliced sun-dried tomatoes sold at Costco.  In Israel I dig the spread sold by Pereg.  With the excesive heat and drought, the prices for sun-dried tomatoes were looking pretty reasonable.  Maybe when tomatoes are in season and cheaper than dirt, we'll dry our own tomatoes!

Mortar and Pestle Pesto

I set out to make a traditional pesto, but I didn't have pine nuts, and my new mortar and pestle I was so excited about didn't work all that well.  Maybe I'm using it incorrectly.  Here is a video that shows some delicious pesto applications besides pasta.  I can't edit videos, but I recommend skipping to minute 4:00 of this video and just watching what I do with the pesto.



As the seasons are changing I'm noticing some new items and old favorites in the shuk.  I was thrilled to see strawberries back in season.  We also have pomelos, quinces, and we're starting to see turnips, which I just tried today.  You  can also see pictured the enormous squash they call "pumpkin," and some giant cabbage.

Rich Non-dairy Pesto

This dish is simple, indulgent, and classy all at the same time.  And if you put it over whole wheat pasta or brown rice with mushrooms and/or sun dried tomatoes, it's healthy, too.  I used good old white pasta in a lovely cork-screw shape that holds the sauce perfectly.

According to Parenting, Basil is a good source of magnesium, a mineral that works to maintain normal muscle and nerve function, keeps heart beats steady, supports a healthy immune system, and keeps bones strong.  Basil also has strong antioxident effects and may help your body fight off viruses.  My favorite argument in favor of basil: According to Juniper Russo of suite101.com, Basil has the same anti-inflamatory effects as medical marijuana.  I hope we can get all those benefits by consuming it close to raw.

Whip one pasteurized egg yolk in the food processor or with a hand blender and slowly add good quality olive oil.  Start drop by drop.  The total amount will depend on how much pasta and basil you have.  Switch to a blade attachment and add one grocery-store-size bunch or half a green-market-size bunch of well washed fresh basil.  Turn it on until the basil is finely chopped. Then pour it over your dish of choice: potatoes, fish, pasta, rice, fresh bread, a spoon...

Scared of raw eggs?  I added the sauce to the pasta while the pot and pasta was still very hot.  There were no leftovers to worry about.  And what's one egg yolk between four or five people?  Delicious, that's what it is!

Stay tuned: If I find a nice mortar and pestel, the first thing I plan to make is a tradition pesto made from pounding (not blending or chopping) basil, garlic, pinenuts, salt, and extra vergin olive oil.