Perennial Petunias and Pistachio Pesto

Mystery plant

I love alliteration!

A friend sent me this picture (how do you like the disembodied hand?) that she took in Jackson, MS and wondered if I knew what it was.  Thanks to the miracle of Google Images, I identified it as perennial Mexican petunia (Ruellia brittoniana.)

Known by several common names (Desert Petunia, Mexican Bluebells, Mexican Petunia), this plant is hardy to Zone 7a, likes full sun to partial shade, and will grow from one to three feet depending on conditions.  It likes moist, but well-drained soil.  Each bloom lasts only one day, but it flowers from spring to fall.  The flowers are a pretty purple-blue.

You can propagate from seed or from cuttings.  Be aware that in good conditions it has been known to self-seed "aggressively," meaning invasive!  Does anyone in Memphis have experience with this plant?

Fettuccine with Pistachio-Mint Pesto and Tomatoes

Last Sunday night I cut some mint from my garden and used it in a recipe from this month's issue of Cooking Light:  Fettuccine with Pistachio-Mint Pesto and Tomatoes.  (Have you noticed that I love Cooking Light?)  It was delicious and easy!  You can add chicken or shrimp if you want.

Have a great weekend!









http://www.myrecipes.com/recipe/fettuccine-pistachio-mint-pesto-tomatoes-50400000128797/

Cooking with Herbs: Mint

Mint is more than tea and mojitos.  It adds a refreshing note to lots of dishes.  Here's one that I made for dinner Tuesday night.  The recipe is from Cooking Light and I've made it several times.  It's delicious!  You can add a protein for a one-dish meal.  I usually add chicken, but this time I added ham that I had leftover from Easter.

This is the Cooking Light photo - I took a picture of my finished salad, but it didn't look this good!

Quinoa Salad with Asparagus, Dates, and Orange

Ingredients

• 
  Salad:
• 1 teaspoon olive oil
• 1/2 cup finely chopped white onion
• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon kosher salt
• 1 cup fresh orange sections (about 1 large orange) 
• 1/4 cup chopped pecans, toasted
• 2 tablespoons minced red onion
• 5 dates, pitted and chopped
• 1/2 pound (2-inch) slices asparagus, steamed and chilled
• 1/2 jalapeño pepper, diced
• Dressing:
• 2 tablespoons fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 tablespoons chopped fresh mint
• Mint sprigs (optional)

1. Preparation
2. 1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
3. 2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.