Yipee! I’m back. It has been way too long. I believe the slowness issues on my blog have been resolved. Thank you to all who let me know my blogspot blog was painfully slow to load, and thank you to all who offered thoughtful advice about how I should be saving/resizing photos. So far, the new site seems to be running smoothly. All of the posts have been imported from Blogger and all of the recipes can now be printed (in their own window without images and without all of the sidebar distractions.) Many of the links in various posts still link back to Blogger, but in time, I hope, those will be updated. Anyway, I am excited to share with you this recipe for orecchiette with sausage and greens. The inspiration for this dish came from this Nigella Lawson recipe, which I spotted in an email blast from The Cookstr 10 regarding vegetarian dishes for everyone. I had a little trouble with the recipe the first time around — the one cup of wine and one cup of water turned my greens to mush — so I’ve altered the recipe a tad. Now, as many of you know, when I make pasta, I usually begin with a pound of Delaney’s Culinary Fresh delectable homemade linguini. A trip last weekend to visit my adorable nephew, however, kept me from my Sunday farmers’ market, forcing me to improvise. Here, I’ve used orecchiette, which I adore, but I think elbow macaroni (or any pasta really) would make a nice substitute. I’m liking the little shapes these days for whatever reason. Again, too, because I couldn’t stock up on chard last weekend, I found a one pound bag of “Southern” cooking greens, a mixture of turnip, collard, spinach and mustard, at Trader Joe’s. Sausage is not a must here, truly, but if you’re craving a little meat, the addition of hot Italian sausage adds a nice flavor. For those of you who live in the area, Tina and Vince’s homemade sausages are the best. The whole combination of pasta with greens and sausage and grated Parmigiano is so classic and so wonderful. Nothing original here, just a nice, simple, tasty dish. Yum.
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