- 2 cups whole wheat elbow pasta – Ezekiel has an awesome new kind
- 1 cup cooked chickpeas (about 1/2 can)
- 1 1/2 cups fresh broccoli
- 1 cup loosely-packed spinach leaves
- 1/2 medium yellow onion
- 3 small garlic cloves
- 1/2 cup Greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- Chia seeds
- salt and pepper
It’s been a few meals, so let’s catch up. This past weekend I had the mighty fine pleasure to photograph The Summit Wine & Food Festival over in New Jersey! What a blast, and besides the scrumptious food, everyone was a real pleasure to meet.
The entire Saturday event celebrated wine and food in every detail, and I loved soaking it all up. My first favorite experience was the Sommelier Showdown: three high-profile sommeliers competed in their knowledge about wines, guessing and pairing to everyone’s delight. Not a wine buff here, but I enjoyed playing with flavors from the wine with the food.
My favorite dish was the smoked swordfish with shaved fennel and pea shoots, hands down.
The smoky slabs were thinly cut like lox, so they melted on the tongue. Then the fresh fennel cut through the fat with its fresh anise flavor, contrasting but complementing. Never thought of it before, but I can’t wait to try this concept out at home: pairing smoked fish with fresh fennel.