Every year I try to align myself with what my favorite season is. Here in Washington state we get all four — and they are magical. I always find myself thinking “I love winter.”
Winter here is like living in a snow globe. The pine trees, drenched in white, spare no reminder that underneath that heavy, frosted cloak their needles will bare themselves again.
Too much? Then I think, “Well, maybe it’s fall?”
The colors and the crisp air…and that feeling when you get your first pumpkin spice of the season. Bring on the hoodies! I know, so cliché.
Or summer. “Hot, sticky, golden skin, my garden is in bloom and I don’t ever have to buy produce again, summer!”
But I never really think – “Spring, that’s my fav.”
Maybe it’s too rainy or the muddy paws of Glob the Blog Dog (my German Shepherd) traipsing across my already ruined hardwoods brings back uneasy feelings…
But as I sit here today looking at one of my favorite views, I ponder the possibility of spring. It’s 75 degrees, just perfect for a chilled rosé and some creamy, buttery burrata…yes, I eat it by the spoonful. And I have no shame. #mybestfriendburrata
A green and yellow iridescent hummingbird stops by for a quick hello but Glob swiftly leaps to the attack to save me from certain death.
And while I contemplate here, in this serenity of my own private Idaho, (almost – we are pretty close to the border) I can’t help but think about my ultimate springtime motivator — running season.
I have 3 half marathons planned this May, each only 6-7 days apart from the other: Priest Lake, Windermere and then Coeur d’Alene.
I love marathon season. That ruffled feeling you get at the starting line (like the first time that super cute Cuban guy kissed you.) So fun! I have a zeal for running and what it’s done for my life (and legs).
But, more importantly, do you know what else this means?
It’s the most wonderful time of year for eating pasta.
Check it out. This is one of my MUST ‘night before the race’ eats – Drunken Pepper Rig with Chicken Sausage, Kale and Ricotta…
But fear not! We have so many pastas here:)
- Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Japanese Yam and Carrot Gnocchi
- Christmas Risotto (Not just for the holidays:)
- Turkey Calamarata with Stracciatella di Bufala
Honestly, I think just do it for the carb load sometimes.
With that in mind, it’s time to grab some herbs from the garden and do some barefoot cooking tonight.
Takes 45 min; Feeds 2-4 hungry runners
Ingredients for Drunken Pepper Sauce
- 3 bell peppers (any color except green)
- 2 cups sweet, red or yellow cherry tomatoes
- 2 sprigs thyme
- 2 shots vodka
- 2 glugs red wine (I used a blend)
- 1 large pinch salt (to your taste, I used about 1/2 tbsp)
- 1 tsp garlic powder
- 1/3 cup half and half
- 1/2 leek, chopped and rinsed
Ingredients for Pasta
- 1 lb ground chicken
- 1/2 tsp dried ground sage
- 1/2 tsp dried thyme
- 1/2 tsp fresh rosemary, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sweet paprika
- 1/2 tsp fennel seed, ground in a mortar and pestle
- Salt and pepper
- 2 tbsp avocado oil
- 1 large handful baby kale
- 1 16oz package dried rigatoni pasta
- 8oz full fat ricotta cheese
Method
Turn on your vent.
Over an open flame or gas range, char the 3 bell peppers until the outside skin is blackened, turning every 30 seconds or so (about 3-4 min total).
Allow peppers to cool.
Deseed peppers and cut into large chunks. Place in a large food processor along with tomatoes and a large pinch of salt. Purée for about 2 min.
Meanwhile, in a large pot, sauté leeks in EVOO with a bit of salt, until translucent (about 6 min).
Add blended pepper mixture to leeks along with thyme sprigs and garlic powder. Cook over med heat for about 5 min.
Add vodka and wine and bring to a gentle boil. Then turn down heat and cook on low for 20 min.
While sauce is cooking, heat a separate sauté pan with 2 tbsp avocado oil.
Add the ground chicken and the next 8 ingredients. Mix well and season with additional salt and pepper, to taste – but don’t taste it raw (Campylobacter is real:() Cook until browned, flipping often (about 10 min.)
In another pot, bring 8 cups of salted water to a boil. Add pasta and cook according to package instructions.
Turn off heat to drunken pepper sauce and stir in half and half.
Drain pasta (reserving a cup of pasta water) and add sauce, chicken and kale to rigatoni. Mix, so the kale wilts slightly.
Add in some pasta water if needed.
Serve with chunky dollops of ricotta…And run your booty off.
While I may never actually find the season that is preferential to its 3 biggest annual equinox competitors, perhaps my value is more promising in the seasoning of food.
And the eating of food;)
Love the recipe but don’t like kale? Try it with roasted broccolini and fresh parsley like I did here instead…Just char a package of broccolini tops with EVOO and salt in foil on the grill – about 4 minutes and voila!
