When I’m away for an extended period of time, I start bookmarking recipes like a crazy person. At home, I cook through the recipes I’m interested in and bookmark others at a reasonable pace. Stuck in a hotel for two weeks, the bookmarking reaches a frenzied pace. I start to keep a running list of all the things I’m going to makewhen I have my own oven. No matter how well I’m eating, I miss my kitchen.
I just got back from two wonderful weeks in Madison, Wisconsin where I was very well fed on cheese and ice cream but kept dreaming of coming home and cooking vegetables. Now that I’m back I’ve been in full nesting mode on and offline. As you can see, I’ve redesigned this website a bit. Offline, I’ve searched for a tablecloth; stocked our fridge (ok we’ve visited no less than three grocery stores and a farmers market in the last 48 hours); and made salad, bread, coffee cake, and this.
This dish of tiny potatoes tossed in mint and pea pesto was inspired by this recipe from Dinner: A Love Story, which I bookmarked in the midst of the frenzy last week. Since I’m not cooking for kids, I spiced the pesto up with Cayenne pepper, garlic, and extra lemon juice. Since I went gluten-free, I have loved pesto on potatoes instead of pasta. I found these tiny potatoes at Trader Joe’s and they seemed like the perfect vehicle for getting a good pesto to potato ratio, but you could use any fingerling potato roughly chopped.