lemon, asparagus and goat cheese pasta

Ohh, lemon. How you trick me.

My problem with lemon is that I get overly enthusiastic about it. It smells so bright and citrusy-fresh that I almost always use too much of it, sure that any extra lemon zest or juice will only make a dish better. False. That is false.

I made this pasta recipe about a year ago, tempted by the asparagus bunches popping up at the market. As I recall, I added at least the juice of one whole lemon ... maybe even two. Because I'm crazy. It totally overwhelmed the dish, making it tart and sour and bitter to the point where I couldn't even taste the goat cheese.

But still, I knew this recipe had something special to it. I mean, the goat cheese magically turns into a super creamy cheese sauce when you add a little olive oil and pasta water. It's amazing. So this year, I thankfully toned down the lemon juice and was rewarded with a bright, creamy, fresh pasta. Really yummy.

Lemon, Asparagus and Goat Cheese Pasta

Adapted from Smitten Kitchen

1 pound pasta

1 pound asparagus spears, trimmed and cut into 1 and 1/2- inch pieces

1/4 cup olive oil

1 tablespoon lemon zest

2 tablespoons fresh parsley, cut finely

1 four-ounce log of fresh, soft goat cheese (not crumbled)

fresh lemon juice to taste (I used about a tablespoon or so)

salt and pepper

Cook the pasta in salted water til almost tender. About 3 minutes shy of being done, add the asparagus to the pot and cook 2-3 minutes, until firm, but tender. Reserve 1 cup of pasta water, and drain pasta and asparagus together.

Meanwhile, combine olive oil, lemon zest and parsley in a large bowl. Add the goat cheese, crumbling it as you go. Add the hot pasta and asparagus, along with about 1/4-cup of the pasta water. Toss smoothly until combined, adding pasta water if necessary.

Season well with salt and pepper, adding in lemon juice to taste.

Roasted Butternut Squash & Cauliflower Soup

Being 22 is a funny age. Don't you think?

For example, I have a full-time writing job that keeps me busy 40 hours a week. I write about local events, and I like it and take it seriously. But then I'll show up to interview someone for a story and, inevitably, get that look of surprise from the other person. The are-you-really-the-kid-they-sent-to-interview-me? look. The are-you-sure-you're-not-just-the-intern? look.

At 22, I suddenly have two longtime friends — also around my age — who are engaged. Suddenly, all the friends who aren't engaged, but are in relationships, are living with boyfriends (myself included). I always thought this stuff was way, way, way, way off ... but it's already happened.

At 22, I still look about 17. I still have a favorite pair of jeans from high school (although I can't wear them in public, as they're really far too ripped up). I still miss my cat, who still lives in the house I grew up in. I live in the third apartment of my own, but I've never been able to paint and decorate the way I'd love to because I know I'll just be moving in a year or two. You know?

I'm at this weird, on-hold part of my life where I wait for things to fall into place... for that next step, whatever it is.

And you know what? That's okay. While I wait to look a little older and daydream about color schemes for my first real apartment, I'm okay with life being a little up in the air. And that's about as much as I've got sorted out so far.

End soliloquy.

Well, almost. Another part of being 22 is cooking like an adult, 'cause no one else will feed me now. And for that, there is this brilliant soup.

Roasted Butternut Squash & Cauliflower Soup

It seems arbitrary to call this butternut squash and cauliflower soup. It's really a flat-out vegetable soup, but the squash — and the hard apple cider — are the most prominent flavors, and the cauliflower adds the chunky texture.

Don't worry about chopping everything perfectly; it all gets blended at the end, except the cauliflower, which is steamed and added at the last minute.

20 ounces butternut squash (roughly 1/2 squash), cut into large chunks

2 large carrots, peeled and chopped

1 cup cauliflower florets, chopped into small chunks

2 celery stalks, chopped

1 small onion, diced

3 cloves garlic, minced

1/2 cup fresh parsley, chopped

2 and 1/2 cups low-sodium vegetable broth

3 tablespoons olive oil

1 cup hard apple cider, or to taste (you can substitute regular cider or apple juice here, too)

salt and pepper to taste

Preheat oven to 350 degrees.

Put squash in a baking dish and drizzle with 1 tablespoon olive oil. Use your hands to evenly coat the squash in the oil. Put in the oven for roughly 45 minutes, til lightly browned and tender.

Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, celery and carrots, and saute until soft.

Add roasted squash and the garlic, and continue to saute several more minutes.

Deglaze the pan with the cider, stirring well. Add the parsley, and pour in the soup stock. Let simmer 10 minutes.

Meanwhile, steam the cauliflower in a separate pot until tender.

Puree the soup in the blender in small batches (or use an immersion blender if you've got one; wish I did). Return soup to pot to stay warm, then stir in steamed cauliflower for texture. Serve hot.

baby red potatoes with green beans and cauliflower

Somewhere amid a weekend of...

1. a downtown shopping trip (one girly birthday present purchased)

2. brunch out (at Magnolia, delicious as always)

3. a failed trip to an art museum (it was closed)

4. and freaking out about planning a bridal shower (what actually happens at them anyway??)

... I made a stellar dinner.

An easy stellar dinner at that.

I love roasted potatoes, and almost always have baby red potatoes rolling around in my fridge drawers. But in the past, I've always put them in a baking dish and roasted them (for at least 40 minutes) in the oven. That works, but this time I went with a recipe where you basically saute the potatoes in a pan. It's much quicker, and the potatoes get oh-so-delightfully crisp and brown.

Cauliflower and green beans (my favorite veggies, cooked or raw) really don't hurt, either.

The one thing I'm on the fence about with this recipe is the lemon peel, which is julienned and then crisped along with the potatoes. It added great scent, but almost a bitter citrus bite... maybe I'd skip that next time.

I made this winner alongside super tasty parmesan- and panko-crusted chicken, which I didn't photograph because we ate it right up.

In the meantime... if anyone has any thoughts on that bridal shower business (I'm a maid of honor, in case you forgot)... please enlighten me :) I love to plan parties, but I'm a little overwhelmed here, having never attended a bridal shower before.

Baby Red Potatoes with Green Beans and Cauliflower

Adapted from Food & Style (there's a handy how-to video there, too)

1 and 1/4 pounds baby red potatoes, scrubbed

1/2 pound green beans, ends trimmed off and cut in half

1/2 pound cauliflower florets, cut to bite size

2 tablespoons unsalted butter

3 tablespoons olive oil

zest of 1/2 lemon (peel zest with hand peeler and julienne into strips), optional

salt and pepper to taste

handful of fresh parsley, minced

Boil the potatoes at medium-high heat for roughly 10 minutes, until tender but still firm. Strain. Run cold water over the potatoes until cool. Set aside.

Steam green beans and cauliflower for 3 to 4 minutes, until tender but still crunchy. Strain and set aside.

Cut the boiled potatoes into 1/2-inch wedges. Heat a large skillet on high heat, and add the butter and olive oil. Add the potato slices and saute until golden, tossing to brown on all sides. Add the lemon zest and saute 1 minute until crispy and golden. Add the green beans, cauliflower and parsley, and toss well until warmed through, about 1 minute. Season with salt and pepper to taste, and remove from heat.

lindsey's muffins

Can we take a moment and discuss these muffins? I'm flat-out obsessed with them.

They're made by Lindsey's Country Store in upstate New York by where I grew up, and no place else comes close. These muffins are super dense with huge, crusty tops that often topple right over. And they come in flavors like key lime, strawberries and cream, peach crumble, raspberry chocolate chip, coconut cream...

My parents visited a couple week ago, and brought up two whole dozen, which we are savoring slowly by freezing them. But what I really want to know is how to make a muffin like this. Ideas, anyone? Let's make these happen.

chocolate

There's not so much else to say about this than ... yum.