Local Hawaii ingredients used with an international flair
Friday, March 04, 2011
Too tired to cook, so here’s what I cooked
by Nanette Geller
As much as I enjoy cooking, there are times when I need to just get dinner on the table with minimal effort. That’s when I rely on a few prepared ingredients I keep on hand, plus whatever’s in the fridge. This took less time than delivery or takeout, and no more effort.
I washed and cut up a leek and a zucchini (which took less than 10 minutes) and started them sautéing in olive oil, then put a pot of water to boil. By the time the water boiled the veggies were soft. A splash of white wine, a glug of chicken stock, and simmer while the ravioli boiled for three minutes. Add the ravioli and a bit of the cooking water to the sauce and continue cooking another minute, then turn off the heat and stir in some pesto. At the table, grate some parmesan and grind black pepper. We ate well!
Leek and zucchini from Pit Farms. Safeway Select brand portabella mushroom ravioli (a staple in my freezer). Basil & macadamia pesto from J’s seasonings (available only a couple of times a month at the KCC farmers market). Kitchen Basics chicken stock. Olive oil & parmesan from Costco.
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