Ever look into your pantry and feel that you had food, but nothing cohesive to cook with? I feel this way all of the time. Until today, when I looked into my pantry and saw that I had pistachios (from when I was trying to be healthy and incorporate more nuts into my diet), garlic (which I always have on hand), spaghetti (this or any pasta that is a staple in your pantry), and olive oil. I was missing some fresh basil, but I substituted some dried Italian seasonings. I created a pistachio pesto spaghetti, on the fly. Regular pesto includes basil, olive oil, garlic, and pine nuts, but I substituted one nutty flavor for another. I would definitely try this again with almonds or hazelnuts, two of my favorite nuts. It gets increasingly easier to substitute flavors and ingredients ever since I took the cooking class (required by my event management major - go figure). I also find that the more restaurants I go to and try odd menu items that I wouldn't usually make at home, I am increasing my repertoire of palate pleasers.
Most recently, S and I went to our favorite restaurant, Prato. This time, we went with a gift card, so we were willing to try anything and everything. This time, we tried the bone marrow crostini. It was atop a crunchy slice of baguette, with fontina cheese, so salty and savory as a whole. So delightful.
Of course, we also had to order our favorite pizza there, the widowmaker which consists of a bed of our favorite leafy green, arugula, surrounding a farm egg. So good, it can kill a man. They have a pizza oven there, so the crust tastes like Napoli, Italy to me - the origins of pizza.
Pizza photo source