Tomorrow, I start teaching. I’m still having a tough time wrapping my brain around that. It’s only for a few weeks for a summer program, but still….
I am teaching tenth graders about digital media and composition!
I am currently both excited and mildly anxious/nauseous.
Maybe a little more on the nauseous side…which explains why this post is coming to you today instead of yesterday. With all of the last-minute preparations at work, I ended up going through my syllabus
a million a few more times and completely lost track of time last night.
“Okay, so I think I’m ready. The syllabus looks good…the handouts are printed and stapled…my outfits are picked out for the rest of the week…Oh wait, it’s 2AM in the morning? and I haven’t written my blog post?
The next few weeks might be a tad frantic, friends. But fear not! Nothing shall keep from sharing this delectable pasta salad with you today. The farmers’ market finally opened in my town and I celebrated by buying ALL THE VEGETABLES!
And all the bread. And some fancy pickles. And some fancy cheese.
I should just have my entire paycheck in hand when I go to the farmers’ market in the future. It’s just so hard to resist all their fancy wares! I picked up asparagus, corn, tomatoes, and both golden and green zucchini before heading home to saute them all immediately.
One of the best bits of cooking advice I’ve encountered in my life came from Tamar Adler’s An Everlasting Meal. It’s a great read full of tips and hints on how to make food last and work with what you have, and the suggestion to “cook all your vegetables as soon as you get home” has proven to be invaluable to me. If you prep and cook your vegetables as soon as you get home, they retain far more nutrients than if you left
completely forgot them in the fridge for a few days. By cooking them immediately, they keep for longer than they would raw and they are completely ready for you to eat!
I personally can’t get enough of the mix of asparagus, tomatoes, corn, and zucchini. I simply clean, cut, and slice everything, and then saute them in a bit pan or oven roast them for 20 minutes. Then I can throw them into a dozen different kinds of meals. Fold them into an omelette, serve them over a bowl of grits….
or toss them with noodles to create a colorful pasta salad!
With pre-sautéed vegetables, this Farmers’ Market Pasta Salad comes together in no time! Serve warm or cold; eat by the bowl or bucket-full.
totally not kidding it’s so good oh my god you guys.
Assuming teaching goes well and I don’t lose my mind, I shall be back on Friday with a chocolatey breakfast bread!