Being a realist and knowing exactly how dire my financial situation was, I knew none of that would be true for a long time. And you know what? That's okay. Because life after unemployment is a perpetual game of catch up, I'm nowhere near being out of debt or even having enough money for a bit of retail therapy. But I've gotta say it feels incredible to be able to do things like send in my rent payment. On time. In full.
Granted, the cupboards are currently stocked way better than the fridge because I loaded up on some bare bones staples at the Co-op the last time I was there. But because New Apartment's fridge is so much tinier than the one downstairs (its one tragic flaw), I can't keep too much in it. Which means I have to shop more often. IF I can afford to. Since I can't do so right now, I use what I have and make the best of it.
Here's what I had at my disposal: a bag of frozen pineapple chunks from TJ's, a bag of frozen Brussels sprouts, half a loaf of whole wheat bread, and some ice packs for my neck & back. In the fridge I had one giant block of tofu, assorted condiments, Neufchatel cheese, portabella mushroom caps, eggs, a couple of broccoli crowns, a bag of kumquats (mmm... kumquats...), and a rather large amount of scallions. Not the best line up of food, but there were some serious possibilities; especially with all those scallions (a.k.a. green onions, a.k.a. spring onions, a.k.a. mouthwatering...).
Making this was as much fun for me as my foray into cilantro-pistachio pesto-making last year. The result was just fabulous! Rather than the crisp coolness that basil lends to traditional pesto, the scallions made this version slightly more savory & piquant. The almonds added a subtle nutty sweetness that helped to round out the overall flavor of the pesto.
The "creamy" factor doesn't come from added cream or butter; it comes from the white parts of the scallions, which even out the vibrant greens of the onions' tops. This pesto is perfect on pasta, over steamed veggies, mixed into other grains like couscous or quinoa; the possibilities are truly endless.
Linguine with Creamy Scallion Pesto (makes 4 servings; total cost per serving: $1)
1 8 oz. package linguine
2 bunches scallions, rinsed & coarsely chopped (about 15-20 stalks)
1/2 c almonds, coarsely chopped
2 large garlic cloves
1/4 c olive oil
3 T parmesan cheese
2 T lemon juice
1/2 T sea salt
1/4 t ground black pepper
Extra olive oil for drizzling
Cook the linguine according to package instructions. Drain & drizzle with a bit of olive oil to prevent the pasta from sticking. Set aside.
In a food processor (or hand blender cup), combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth. Check for seasoning and adjust according to taste.
Gently fold about 1 cup of pesto into the linguine and stir until well-coated. Serve as a side or entrée with a couple sprinkles of extra parmesan cheese, and enjoy!