. . . first things first . . .
. . . thanks for your kind emails
and inquiries . . .
. . . yes, i'm fine . . .
. . . stuphfromsteph,
however, has obviously
been in a coma . . .
. . . it might be time to wake her up . . .
. . . gently . . .
(if you really want to know
what i've been up to,
follow me @stuphfromsteph
on instagram. it's fun!)
. . . so . . .
. . . it was my turn to be the boss
of our quilt group yesterday . . .
. . . and i made this yummy salad . . .
. . . you can make it, too,
if you'd like . . .
what you need:
•1 pound rotini pasta
•1/2 costco-size jar of basil pesto
(or 1 grocery store-size tub)
•1/2 cup craisins
•1/2 cup pine nuts
•1/2 cup shredded parmesan(not the powdery kind)
•1 costco-size container spring greens/spinach mix
(or 2 grocery store-size bags)
•girard's champagne dressing
•rotisserie chicken (optional)
what you need to do the day before:
•cook the pasta in boiling, salted water according to package directions
•drain and rinse in cold water
•stir in pesto
•add craisins, pine nuts, and parmesan
what you need to do to serve:
•in a large bowl, mix greens with a little champagne dressing
•don't drown them
•arrange greens on a large platter
(really, you need a large platter for this!)
•top with chilled pesto pasta
•optional: top with a few nice slices of rotisserie chicken
pro: looks impressive; tastes fantastic; nothing (seriously, nothing, unless you use chicken) to chop
con: after the greens are dressed, you can't really save the leftovers
hint: serve a big crowd and there won't be leftovers!