Last week while exams were in full swing I had only enough time for quick 10-minute dinners. A little sick of the stir-fry and soups, big salads and sandwiches I decided to make a quick pesto with what I had on hand: arugula and broccoli. And it was delish!
And easy. And fast. And oh yeah, delish.
And did I mention easy and fast?
Here’s the recipe:
While I attempted (**cough**, emphasis on attempted) to study chemistry Jack spent the weekend making, then canning, a delicious marinara.
Our region of California used to be the largest tomato producer in the state so we have a huge tomato season every August. It has spoiled us. There’s nothing better than candy ripe, locally grown tomatoes. Yum-ee.
It’s been a cool summer so the tomatoes are about a month late coming into season. Every week we’ve checked Larry’s, our local produce stand, for the big bumper crop of tomatoes that we know will start pouring in like an avalanche. FINALLY, we spotted the huge crates of roma tomatoes. Yay! The season has finally begun! $10 for a 22-25lb box. Not great. But not bad either. It’s the beginning of the season. When we hit the season full swing, you can pick up a crate of gorgeous heirlooms for $6. Oooh, man. I can’t wait! I’m starting to feel tingly all over.
But for now …
Jack grabbed a crate of plump, dark red romas and hurried home to make enough marinara to keep us in sauce for a year. Or two.
