Running Strong

This is hands down one of my fave new blogs!

shutterstock_runner

Feel the Glow

One of our favorite mantras here at SFH is summed up by this quote, “Move and then move more, you will never regret it”. Exercise is one of the most important keys to unlocking a positive attitude, feeling confident, beautiful and celebrating the happy moments in life. And now that summer is in full swing, we’ve received a lot of questions about exercise and nutrition from our readers so we thought it would be perfect timing to list our exercise recommendations, beginning with a good run!

I love to run (more than the rest of the team) and I know a lot of women who are avid runners these days. It’s one of those things that doesn’t require previous athletic ability in order to get started. And the results are amazing!

I can’t begin to explain how running has personally impacted my life but it has been…

View original post 669 more words

Advertisements

Artichoke, Lemon and Hazelnut Tagliatelle

artichoke, lemon and hazelnut pasta

Artichoke, Lemon and Hazelnut Tagliatelle

I bet you thought I’d gone missing.  There have been moments, this past summer of chaos, I often entertained the thought of going missing.  Or hiding under a rock somewhere. Maybe hiding at my sister’s house, poolside, sipping a pretty pink cocktail while enjoying solace and sunshine.

Alas, no poolside sipping pretty cocktails for me this summer.  It was full on, serious, wrap-up-business, prep a house to sell, pack up that house and move down the road to Oregon.  Phew!

I’m happy to say, all has been accomplished.  Lists completed (well, the old lists anyway) and life in a new town is proving most interesting.  And delicious.

Willamette River

A view of my morning run with Tank.  I found my solace and sunshine 🙂

I’m soaking up the abundance of fresh produce, grass-fed and naturally raised meat and poultry here in the Willamette Valley.   I walk through the farmer’s market and our local co-op salivating at the brightly colored and freshly picked harvest; while my brain is racing with ideas of new and delicious recipes.

One of the first dishes I tossed together not long after we arrived, is this lovely Artichoke, Lemon and Hazelnut Tagliatelle.  Now residing in the hazelnut capital of the U.S., I thought it appropriate to include Oregon hazelnuts, lightly toasted, making a beautiful and tasty addition to this dish.  I also paired this pasta with pan seared scallops but it would be equally as divine with grilled shrimp or roasted chicken.

I’ve got more stories to tell, exciting news to reveal and a newly re-designed web site to share… along with new and delicious recipes perfect for the emerging Autumn season.

From Oregon with Love!

Delicious Wishes,

Karista

Lemon, Artichoke and Hazelnut Tagliatelle with Pan Seared Scallops

Serves 4-6

This makes a lovely side dish sans the scallops or even a light summer meal served with a crisp summer greens salad.  Serve with grilled chicken breast or shrimp for variation or even grilled fresh artichoke hearts and pair with your favorite Pinot Gris, Pinot Grigio or dry Chardonnay.

Ingredients

1 jar artichoke hearts, drained but not rinsed (7.5fl ounce jar) (I like the grilled artichoke hearts from Napoleon Brand or Cucina and Amore Brand)  If you can’t find the grilled chokes, regular is fine.

1 lemon, zested and juiced

¼ – 1/3 cup whole skinned hazelnuts

¼ cup grated parmesan, plus extra for garnish

1 clove garlic

Splash of good quality red wine vinegar (about a teaspoon or two) I used a garlic and basil infused red wine vinegar and it was delish. Use your good stuff in this dish.

½ cup extra virgin olive oil (I used Everyday Fresh from California Olive Ranch)

½ cup fresh basil, chiffonade or torn

Salt and pepper

1 lb Tagliatelle, cooked according to directions (or any other heartier pasta) (I used Jovial Brown Rice and Egg Tagliatelle and it was divine!)

1 lb pan seared or grilled scallops or larger Gulf Shrimp (even grilled chicken would be yum)

Directions

In a food processor, blender or vitamix, blend together the artichoke hearts, lemon juice only, hazelnuts, parmesan cheese, garlic clove and red wine vinegar.  Once the ingredients are combined add the olive oil and puree until almost smooth.

Stir in the lemon zest and season to taste with salt and pepper.

Toss the pesto with the cooked Tagliatelle and fresh basil and garnish with extra parmesan.  Serve on a platter and top with pan seared or grilled sea scallops, shrimp or chicken.

* If you adore artichokes,  add an extra jar of drained, grilled artichokes in the pasta.  When artichokes are in season I steam them and use fresh artichoke hearts in this dish.

Savory Blueberry Ginger Salsa

fresh blueberry ginger salsa with shallots and mint

It’s funny how sometimes life rolls in a direction never anticipated.  Catching us by surprise, with both trepidation and promise. It’s been an eventful year for my family.  My first-born conquering a long and tedious health challenge, my youngest discovering the heartbreak and joy of her first year in high school.   A brilliant year of cooking […]

[Continue reading...]

Sugar-Crusted Salmon with Avocado Peach Salsa… a Guest Post by Alaska From Scratch

It’s amazing how new friendships are born.  I’ve been following Maya at Alaska From Scratch for a while now and after a few blog comments and email correspondence she has become a cherished colleague and dear friend.  Her delicious food blog captured my attention, but Maya’s writing, her sweet, kind spirit and love of family and friends brings me back […]

[Continue reading...]

Lavender Biscuits

Lavender Biscuits

I remember the first day of my ninth grade Home Economics Class.  A class filled to the brim with giggling, and not so serious, ninth grade girls. Half listening to our Teacher talk about the foundation of Southern cuisine. The biscuit. Bet you thought I was going to say Fried Catfish or Grits.  Which can be quite […]

[Continue reading...]

A Summer Cheese Tray

DaVinci Wine Storytellers Experience

Al Fresco dining on a summers eve; sun kissed breezes dancing gracefully through the tree tops. Bringing with them the fragrant scent of  herbs and warmed pine. This is the moment I’ve waited for all year. Time slows and with it comes a sense of languish.  Justifying the inability to pull myself out of a cozy deck chair and prepare the evening […]

[Continue reading...]

Caprese Rosemary Skewers

Caprese Rosemary Skewers drizzled with Olive Oil and Balsamic Vinegar

Summer has arrived and alfresco dining has begun!  I’m loving these seasonal appetizers that help me use the abundance of rosemary growing in my garden. They’re also a delicious way to use summer’s sweet cherry tomatoes.  Although if I have a bowl of cherry tomatoes sitting on the counter they don’t seem to last long.  […]

[Continue reading...]

Beef Tenderloin Medallions with Madeira Wine Pan Sauce

Pan seared beef tenderloin with madeira wine sauce

When I was little, I would stand with my face pressed against the chain link fence that surrounded our yard, watching my Grandfather attempt his daily chores outside.  Grandpa was a hard worker.  Once a policeman, then a plumber and always semi-retired. Grass never grew under Grandpa’s feet.  He was always up to something.  Digging holes […]

[Continue reading...]

Slow Oven Baked Ribs

oven baked baby back ribs

If there is one thing the Bennett Crew loves, it’s a barbecue.  The deck table filled with Grandma Eilene’s Macaroni Salad, Chipotle Lime Grilled Corn on the Cob and this weekend… Slow Oven Baked Ribs. Once the weather turns lovely, we dine outside every evening.  A tradition since the two sassy gals were little ones. […]

[Continue reading...]

Sweet Baby Peas and Mushroom Pappardelle tossed in Sherry Cream

spring peas and mushroom pappardelle in sherry cream sauce

Assorted lush shades of green encompass the landscape this time of year.  Spring, a time of revival, renewal and start over’s.  Yes, start over’s.  As in something keeps eating the spring greens in my garden, so now I have to start over. At least the chicken gals are the beneficiaries of the demolished plants.  They’re […]

[Continue reading...]

Eggs in Purgatory with Spring Greens

baked eggs in tomato sauce

My chicken gals are rolling out the eggs these days.  I’ve been passing them out to my lovely neighbors who put up with an occasional cranky hen.  One that decides to exercise her vocal chords at 6am or during the dinner hour.   I adore my plump and well fed chicken gals, but they are a […]

[Continue reading...]

Chive Blossom Popovers from Pink Patisserie

Chive Blossom Popovers

I love seasonal, I love fresh, especially fresh from the garden or local farm, and I love my friend Maria. Maria is the author of the baking blog Pink Patisserie.  I’ve known Maria for over 10 years.  A gracious, beautiful and talented gal who hails from deep Norwegian roots.  Immersed in her family’s heritage, Maria […]

[Continue reading...]
%d bloggers like this: