A Dinner - Artichoke, Asparagus Pasta

A is for appetite.

No A1 steak sauce yet, so I went with pAstA for the first A meal, although doesn't start with A it does contain two As. You may be thinking, 'that's a bit of a stretch', and it would be but don't worry, it gets better. For dinner I made Apple, Almond Arugula Salad with an Apricot Vinaigrette and Artichoke heart, Asparagus, Pasta with chicken in a light cream sauce and a little grated parmesan and some artisan ciabatta bread on the side, for an A total of 26, or 6 for the sticklers who just count the words that start with A. Since I'm relying on letters for everything else, it's only fair to grade my food. And, before you ask, no the theme of the fortnight has nothing to do with the grades the dishes earned. They deserved them, I Assure you.

Apple, Almond Arugula Salad with an Apricot Vinaigrette

Salad: A

The salad (see fig. a, at right) got an A from all consumers.The vinaigrette was sweet due to the apricot preserves but not too sweet. Almond slivers added a nice crunch and the Granny Smith

applies slices (cut by my sous chef brother) provided the crisp. Texture and variety of flavors are of utmost importance when it comes to salads. Oh, there is also Wensleydale cheese with cranberries crumbled on the salad that I didn't mention before because of the lack of aes in the name, but it added a lot to the salad. Salads in pictures may appear larger (or smaller) than they actually were. It was also taken upside down, but looks weird flipped.

Artichoke heart, Asparagus, Pasta with chicken

Pasta: A

The pasta (see fig. aa at right) contained artichoke hearts and asparagus as the two main A ingredients. The culinary school graduate part of me is urging me to note that the artichoke hearts were from a can, not fresh, but the poor indebted, student loan holder part of me is demanding I remind readers that artichokes are expensive! The asparagus was fresh though, no jars or cans there, not touched by Aluminum At All, that's the AAA promise. If you're wondering why the noodles appear a bit browner than usual, that's because I used whole wheat penne. For an additional A, this recipe was adapted from a recipe used at Alice Water's restaurant Chez Panisse. That's three more As!, or just one...

Here's the recipe it was based on.

Tonight's meal was brought to me (and my brother) by the letter A, and bought by me (and not my brother) at our local Trader Joe's from a cashier whose name may or may not have been Amy (it wasn't). Thanks Joe! ...and Amy!