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Linguine with Parsley-Walnut Pesto

Linguine with Parsley-Walnut Pesto
Source: Everyday Food
Serves 4

coarse salt and ground pepper
3/4 pound linguine or fettuccine
2 cups packed fresh parsley (I used one bunch)
1/2 cup walnuts, chopped, divided
1/2 cup grated Parmesan, divided
1 garlic clove
1 tablespoon fresh lemon juice (about 1/2 a lemon)
1/4 cup olive oil
5 ounces baby spinach


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  2. In a food processor, puree parsley, 1/4 cup walnuts, 1/4 cup Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
  3. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with remaining walnuts and Parmesan.
NOTES: I used linguine but the recipe is written with fettuccine. Other pasta would work too, but long noodles would work better than short. Don’t forget to reserve the pasta water. It helps the sauce coat the pasta when everything is tossed together.

Simple Tomato-Cucumber Salad
Source: Heather
Serves 4

1/4 cup olive oil
juice of 1 lemon (about 2 tablespoons)
1 tablespoon chopped fresh dill, or 1/2 teaspoon dried
1/2 to 1 teaspoon honey
coarse salt and ground pepper
1 pound small tomatoes, mixed varieties, halved or quartered if large
1 large English cucumber, very thinly sliced
1/4 small red onion, very thinly sliced


  1. In a jar, combine oil, lemon juice, dill, and honey. Season with salt and pepper to taste and shake to combine.
  2. In a large bowl, toss tomatoes, cucumber, and onion with dressing. Tomatoes will lose lots of juice. Don’t panic! It’s okay.
NOTES: I whipped this salad up based on the amount of produce the garden yielded that day, so smaller quantities for a smaller yield are entirely approximated here. If you use a regular garden cucumber, seed it first. You could replace the lemon juice with apple cider vinegar or champagne vinegar if you wish.
—Prepared with our help by Heather, using tomatoes and cucumbers from the St. Lydia’s garden, on August 26, 2012

Posted in: Recipes

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