It’s fun to stir things up. Especially when you’re not the one doing the stirring!
Although this past week was filled with spontaneous suppers out, new savoury and sweet recipe trials, the best experience, by far, was having our home transformed into the imaginary ‘Blue Bird’ restaurant.
After some excitable planning on their part, our daughters announced that they were in charge of dinner to celebrate our recent 14th wedding anniversary.
Craig and I were instructed to dress up, and meet one another upstairs for pre-dinner drinks. We were cordially met by the two proprietors, cum waitresses. Both professionally kitted out in black and white and, oh I’d have it a guess, about 12 years older for the night.
Filled glasses in hand, we were shown around the restaurant. Our sofa was now ‘the deluxe lounge’, our dining area, transformed into ‘the glass slipper room’ and our patio ‘the moonlight shack’.
This was an open invitation for us adults to tap into their vivid imaginations.
Their eagerness to create a romantic celebration was infectious. To surrender to watching the kitchen getting messier by the moment was actually fun. While to appreciate their compassionate cooking skills and colourful presentation, was nothing short of blissful.
We believed in them.
Scolded though if, by a slip of the habitual tongue, either of us referred to them as ‘darling’ or ‘sweetie’. For the best part though our hostesses kept us on course by chatting with us; mostly about their imaginary town’s neighbouring restaurants and their commitment to offering their patrons wholesome plant-based foods.
Our salads were tossed and garnished at the table, with edible jewel nasturtiums and other tasty herbs freshly ‘borrowed’ from our estate’s vegtable garden.
The recipe for our main course, Avocado Pesto Pasta, came from one of the girl’s favourite chefs, Chloe Coscarelli, a super talented vegan chef. (Let’s face it, a TV celebrity with her youthfulness, beauty and kindness can only but inspire these pre-teens!)
Tell you what, we were inspired.
This experience taught us all a thing or two…give children freedom in the kitchen, play as a family and, who knows, you might just create your own perfect recipe – one that you too can believe in!
Prep time: 5 minutes
Cook time: 15 minutes
450 g (1 lb.) dried linguini
1 bunch basil leaves (about 70 g or 2.5 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
3 cloves garlic
1/2 cup olive oil
some salt, to taste
some freshly ground black pepper, to taste
1/4 cup chopped sun dried tomatoes (optional)
In a large pot, bring water to a boil. Add pasta and cook to package directions.
While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of colour and flavor, top pasta with sundried tomatoes.