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Pulled out a container of last summer’s pesto from the freezer, along with some big sheets of pasta tucked away for just such a moment. Stirred some softened butter, chopped mint, minced scallions, and salt and pepper into fresh ricotta. The pesto’s lively green color didn’t survive the deep freeze, but its pungent flavor did. So today’s lunch is a harbinger of summer. Time to plant our basil. Cook something delicious for yourselves this weekend, dear friends.

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