Food Matters Project #20: Walnut Pâté Sandwich with Arugula & Pears

With the heat index rising, this weeks Food Matters Project came at the right time.  The chosen dish was easy, fast and did not require turning on the oven!

This weeks Food Matters Project host is Aura, of Dinner with Aura.  From Mark Bittman’s Food Matter Cookbook, she chose Updated Tea Sandwiches.  Check out what everyone else made in their kitchens!  Mark Bittman’s original recipes can be found on page 52 in his cookbook.

Walnut Pâté Sandwich with Arugula & Pears
Adapted from: Vegetarian Times

For these sandwiches I used ciabatta bread, but any type of bread will be great.  In addition, the toppings can be changed to whatever you’d like.  Alternatives include: spinach, tomatoes, roasted red bell peppers, cheese, etc.

bread (ciabatta, whole wheat, foccacia, peasant bread, etc)

Pâté:
1 cup walnuts
1 15oz can cannellini beans, rinsed & drained
juice of 1 lemon
8 garlic cloves
1 tbsp olive oil
pinch of salt
pinch of pepper
pinch of red pepper flakes (optional)

Toppings:
arugula
pear slices
cucumber slices

Add all of the pâté ingredients in a food processor.  Purée until smooth.

To make sandwiches, spread the pâté onto the bread, top with arugula, pear slices and cucumber slices.

Food Matters Project #3: Roasted Red Pepper Pesto

We’re onto our third recipe for the Food Matters Project.  I apologize for the delay, but we were out of town this weekend- and with no groceries in the fridge, it’s hard to make dinner!

Whenever I come back home, whether it’s from vacation, a work trip or just a weekend getaway, I always want something home cooked and fresh.  But it’s very difficult to have anything in the fridge if you were gone (since it’ll go bad).  Does anyone have great recipes which they make once they’re back from being out of town?  If so, I’d love to hear them (or have some links).

This week’s challenge was: Roasted Red Pepper and Walnut “Pesto”.  Mark Bittman gave some ideas on how to change up this pesto, which we did- although we also had some of our own ideas.  As he suggested, this does not only need to go onto pasta, feel free to pour it over vegetables, use it as a spread or an appetizer dip!

As with many recipes which we make, feel free to change out any ingredients which you like or don’t like, or have in your fridge or pantry.  For example, we used arugula- but spinach would be a great substitute.  Instead of pine nuts, use walnuts.  Or add some beans.  There are a million possibilities!

Heather has chosen this weeks recipe of Roasted Red Pepper Pesto.

If you’d like to see our previous Food Matters Project recipes, check them out here:
Seasoned Popcorn
Squash with Chipotle Dipping Sauce

Roasted Red Pesto
Inspired by: The Food Matters Cookbook

1 lbs dried fusilli pasta
1 16 oz jar roasted red peppers, drained
1/4 cup kalamata olives, drained
1/4 cup sun dried tomatoes, drained
2 cups baby arugula
4 cloves garlic, diced
1 cup parmigiano reggiano cheese, grated
1/4 cup pine nuts
3 tbsp olive oil (you can use less or more, per your taste and texture)
salt (per your tastebuds)
pepper (per your tastebuds)
1 tsp crushed red pepper (optional)

Add dry pasta to liberally salted, boiling water.

In a skillet over medium heat, add garlic to 1 tbsp of heated olive oil and sweat for 1 minute, being careful not to burn.  Add mushrooms, pine nuts, pepper and crushed red pepper and saute until the mushrooms are soft.  Add arugula and saute another 1-2 minutes until wilted.

Transfer mushroom/arugula mixture, olives, sun-dried tomatoes, red peppers, and grated cheese to a food processor.  Process mixture, slowly adding about 2 tablespoons olive oil until smooth.  Add salt and pepper to taste, then pour mixture over drained pasta and serve!