Zucchini Pasta and Mushrooms with Deconstructed Pesto

This past weekend I had a house warming party and after all the festivities and cooking I had done for that, elaborate meals were not high on my list and neither was extensive grocery shopping. So on my way home from work I grabbed a rotisserie chicken and a few zucchini and then set to work raiding the fridge when I got home. I was quite happy with the results and have actually made this dish two nights in a row. This is a one pan, one person recipe and therefore you can increase, decrease and omit ingredients to fit your tastes.

Zucchini Pasta and Mushrooms with Deconstructed Pesto

  • 1 zucchini, spiral sliced10312572_10204005872052657_5350839255379623344_n
  • 3-4 large mushrooms, sliced
  • 2-3 cloves of garlic, diced
  • 4-5 large fresh basil leaves, finely sliced (chiffonade)
  • 1-2 tsp pine nuts
  • 1-2 oz shredded, rotisserie chicken
  • 1/2 – 1 tsp olive oil
  • 1 tbsp. Brummel and Brown
  • salt and pepper

In a medium skillet on medium heat add the olive oil and Brummel and Brown until the B&B has melted.  Add the mushrooms and sauté until they are browned and tender.  Add in the pine nuts, garlic then salt and pepper to taste.  Cook until garlic becomes fragrant.  Add in the zucchini and cook until desired tenderness (I like mine to still be slightly crisp).  Add the chicken and let go until warmed through.  Add the basil and remove from heat.  Serve.

If you wanted to go with the full on pesto flavor you can top with some parmesan but I felt like it didn’t need it one bit and was super fresh and healthy as it was.



“Basket” Stew

It’s been a week since I got my basket and now I’m in a rush to use up what is left.  What better dish to use fresh veggies in than a nice stew.  For stew you will need a meat, some veggies, broth, wine and spices.  These items can be any combination you desire or whatever you happen to have in your fridge.  I decided to go with a beef stew using the leftover veggies from my last basket.  This included mushrooms, cauliflower and green beans, then I added non-basket items of onions, garlic, canned tomatoes, carrots and extra mushrooms (yum!).  First you will need to brown your meat with a little olive oil.  You can coat the meat in either some four or corn starch and this will help with thickening up your stew.  After the meat is browed you will add your seasonings.  I used herbs de province but you could use an Italian blend or any herbs that you are partial to.  *** A note on herbs – if you are not cooking in your own kitchen with your own herbs please double check the top style of your container or you may end up with a very herby stew (yes, as you can guess this did occur)*** Next you will add your wine, I used Lambrusco, to deglaze your pan making sure to get up all the crunchy bits from the bottom of your pan.  Don’t forget that it is absolutely necessary to sample the wine just to ensure that it’s ok.  After this it’s time to add your veggies and sauté them for a few minutes.  Add your stock, some additional wine and then cover and simmer for about an hour or until veggies are tender and liquid has begun to thicken.  If your stew is too thin for your taste you can use a slurry of cornstarch and water to thicken it up a bit.  And lastly, enjoy! (possibly with another sampling of wine)  🙂DSC00652