by Kelsey Wickel, Intern
Whether we’re holding down three jobs, working long hours, or knee deep in volunteer projects, we don’t always have the most time to cook. Luckily, for those of us trying to stay healthy in our busy lives, good food doesn’t require hours in the kitchen. This week’s featured Table Talk contest category is “Slow Food Done Fast”. Three homecooks show us how to whip up some great, quick and easy meals.
Sarah Mooney’s first place-winning Spring Gnudi takes advantage of Portland’s abundance of local producers. She buys raw milk to make her own ricotta for this recipe. “I am drawn to the simplicity of the meal and how fresh and spring-like it is,” reflects Mooney, who also believes that a lot of the recipe’s freshness comes from using the vegetables and eggs from her own backyard. Though gnudies usually call for fried sage and brown butter, Sarah likes to use whatever is in season – peas, asparagus, broccoli raab, and more.
Read Sarah’s recipe for Spring Gnudi here.
2nd and 3rd place winners after the jump.
