We had quite the productive weekend!
Kevin has been working with our neighbors on our many ongoing backyard projects. By the end of the week we should have a fence, full deck [with stairs!], grass, trees, and a fire pit!
Stopping for a much needed Corona.
I couldn’t be more excited to finally have a backyard!
While the boys were out sweating in the sun, I was nestled in my kitchen doing what I do best…
I knew Kevin would be starving when he came in for dinner yesterday, so I whipped up a batch of pumpkin pesto [a recipe I created when Kevin’s family came for a visit], pasta, and bison steaks.
It definitely hit the spot.
Pumpkin Pesto Pasta
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
A light and refreshing pesto complete with lemon and fresh herbs. High in vitamin B12 and ready in just 15 minutes.
- 1 16oz package of rice pasta – I used Rizopia
- 1/4 cup raw pumpkin seeds [pepitas]
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoon rice miso
- 1 clove garlic
- 1/2 teaspoon herbamare
Toppings: pine nuts + raw zucchini + fresh herbs
Cook pasta according to package instructions. Meanwhile, place all remaining ingredients in a blender and process until smooth. Once pasta is complete, strain, rinse and place the pasta back in the pot. Add pesto and mix with a spoon until combined. Top with pine nuts, zucchini, and fresh herbs if you like.
Makes 5-6 servings.
Before a couple of weeks ago, I’d never made pesto. As a kid my mom would buy the ridiculously oily version and I hated how greasy it was. So, when I moved out on my own I stuck strictly to tomato sauce.
Boy, was I missing out! Pesto can be so delicious, if you don’t already know.
For refreshments, I whipped up a couple batches of Grapefruit Cranberry Fizz drinks and then realized I’ve never shared the recipe with you! It’s a household favorite when the weather gets hot and there’s work to be done!
Grapefruit Cranberry Fizz
- 1 cup mineral water
- 1/2 grapefruit, peeled and quartered
- 1/2 cup unsweetened cranberry juice
- 1/2 cup ice cubes
- 1 tablespoon honey
- 1/2 teaspoon fresh ginger, grated
Place everything but mineral water in a blender. Blend until the grapefruit is pureed. Pour into 2 glasses and add mineral water. Enjoy!
Makes 2 1/2 cups, or 2 servings.
Does your family have a favorite summer drink?
What backyard projects do you have this season?