Photos of What We Eat #4: Fusilli pasta with summer vegetables and shrimp
Posted Aug 23 2008 3:03pm
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Summer supper outside, Sunday evening
Fusilli pasta with yellow squash, zucchini, and cipollini onions all from our CSA, swiss chard from our garden, and frozen shrimp, cooked in a good quality extra virgin olive oil (quality is key), 4-5 cloves of fresh garlic (CSA), half of a fresh-squeezed lemon, several tablespoons of homemade whole milk sour cream, tablespoon of locally made tomato and pepper chutney (farmer’s market), 1/2 cup grated Parmesan cheese, salt and pepper to taste
Sauteed carrots (from our garden) in olive oil and butter, salt and pepper to taste
Fresh organic avocado , salt and pepper to taste
Ed. note: April would like me to clarify that we would normally have accompanied this with a fresh salad from the garden, but alas, it wasn’t meant to be this evening. We eat salad. We promise.
Chutney makes it all better
Chutneys are not a particularly common element in American homes, but they are a standard accompaniment in many International cuisines. We are fortunate enough to have a local chef who sells her homemade chutneys, jams, and relishes at the Farmer’s Market. Diana Robson’s products are aptly named Diana’s Delights , which are made by hand by Diana herself. She has been mentioned several times in local media (that I’ve seen), including a recent mention in the Oregonian:
“[…]it was hard to resist the bewitching English accent of Diana Robson as she handed out samples of her exquisitely tart lemon curd, along with chutneys, jams and relishes. After shuttering her antiques store and returning to her culinary roots as a personal chef, she started Diana’s Delights using produce from her daughter’s farm.” - The Oregonian/OregonLive, Market Watch
At one point in her life, Diana owned a restaurant in the UK that was recognized by the Michelin Guide. Her lifelong passion for food is manifested these days in her wonderful creations, which are constants in our refrigerator or cupboard. If we’re going to purchase prepared food, Diana’s Delights are our first choice.
You might be wondering, “So what’s the big deal with the chutney?”
The reason I am focusing on it is it’s the secret to this simple dinner . The chutney added a sweet, peppery surprise that I think I tasted directly only once or twice; but it added a nuance to the savory dish that made all the difference.
One other tip which was garnered from Jamie Oliver (one of our favorites): cut the zucchini and yellow squash into pieces that are similar in size to the pasta you’re using. The bite sizes are perfect, and cook well.