Lemony Green Bean Pasta

Based on a salad recipe from Southern Living. Note my changes below after recipe. Thank You!

Lemony Green Bean Pasta

12 ounces uncooked casarecce pasta* (I used Tagliatelle from RANA.)
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios (I useed 1/3 cup.)
2 tablespoons Champagne vinegar
1 tablespoon minced shallots (I used a small Vidalia Onion.)
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese

Preparation

1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.

2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.

3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

NOTE: I cooked the onion in some oil and butter and then added all the ingredients to it, including the cooked pasta.

Wedding Planning Calendar

CandyMilk

12+ months before

Date: ______________________

  • Envision your wedding and draw up a budget.
  • Assemble your “planning team.” Consider hiring a wedding consultant.
  • Pick a wedding date and time. Select several options, then check with your venues, officiant, and important guests before finalizing.
  • Start planning the guest list.
  • Look for and book ceremony and reception sites.
  • Ask friends and relatives to be in the wedding party.
  • Optional: Have an engagement party. You may want to register beforehand for gifts.

8-10 months before

Date: ______________________

  • Bride: Think about, shop for, and order your gown.
  • Envision reception food.
  • Decide what type of entertainment you want. A pianist for the cocktail hour, strolling violinists, a DJ, or band?
  • Think about your floral decor.
  • Research and book your wedding professionals. Interview and hire vendors: photographer, videographer, reception band or DJ, florist.
  • Research a wedding insurance policy to protect your deposits.
  • Research and reserve accommodations for out-of-town guests.
  • Register for gifts.
  • Contact rental companies if you need to rent anything for ceremony/reception, such as chairs, tables, and tent.

6-8 months before

Date: ______________________

  • Book ceremony musicians.
  • Order bridesmaid dresses.
  • Start planning honeymoon.
  • Send save-the-date cards. This is a particularly good idea if you’re marrying during a tourist or holiday season or having a destination wedding.

 4-6 months before

Date: ______________________

  • Attend prewedding counseling, if required.
  • Shop for and order invitations and wedding rings.
  • Shop for formalwear.
  • Renew or get passports, if necessary.
  • Envision your wedding cake and research, interview, and book a cake designer.

3 months before

Date: ______________________

  • Order wedding cake.
  • Hire a calligrapher, if you want your invitations professionally addressed.
  • Attend your shower. (It may be earlier, depending on when hosts decide to have it.)
  • Groom: Rent the men’s formalwear.
  • Hire wedding-day transport: limousines, other cars. Look into transportation sooner if you’re considering renting streetcars or over-the-top travel.

2 months before

Date: ______________________

  • Mail your invitations.
  • Write your vows.
  • Purchase gifts for parents, attendants, and each other.
  • Book your stylist and try out big-day hairstyles.
  • Book a makeup artist and go for a trial run.

1 month before

Date: ______________________

  • Apply for a marriage license. Check with the local bureau in the town where you’ll wed.
  • Bride: Have final gown fitting. Bring your maid of honor along to learn how to bustle your dress. Have the dress pressed and bring it home.
  • Call all bridesmaids. Make sure they have their gowns ready for the wedding.
  • Make last-minute adjustments with vendors.
  • Create a wedding program to hand out to guests.
  • Order and plan in-room welcome baskets for out-of-town guests.

2 weeks before

Date: ______________________

  • Review final RSVP list and call any guests who have not yet sent a response.
  • Deliver must-have shot lists to photographer and videographer. Include who should be in formal portraits and determine when portraits will be taken.
  • Deliver final song list to your DJ or bandleader. Include special song requests and songs you don’t want played.
  • Bride: Get your last prewedding haircut and color.

1 week before

Date: ______________________

  • Give reception site/caterer final guest head count. Include vendors, such as the photographer or band members, who will expect a meal. Ask how many extra plates the caterer will prepare.
  • Supply location manager with a list of vendor requests such as a table for DJ or setup space needed by florist.
  • Plan reception seating chart.
  • Print place and table cards, or finalize list with the calligrapher you have hired to do so.
  • Call all wedding vendors and confirm arrangements.
  • Give ceremony and reception site managers a schedule of vendor delivery and setup times, plus contact numbers.
  • Groom: Get your hair trimmed.
  • Attend bachelor/ette parties.

2-3 days before

Date: ______________________

  • Bride: If you need to, have your gown pressed or steamed.
  • Groom: Go for final fitting and pick up your formalwear.
  • Groom: Ask the best man to make sure all groomsmen attend fittings and pick up their outfits.
  • Determine wedding-party positions during ceremony and the order of the party in the processional and recessional.
  • Hand off place cards, table cards, menus, disposable cameras, favors, and any other items for setting the tables to the caterer and/or reception site manager.
  • Reconfirm final details with all vendors. Discuss any necessary last-minute substitutions.
  • Call the limousine- or car-rental company for pickup times and locations.
  • Arrange for guests without cars to be picked up from the airport or train station. Ask friends, attendants, or relatives to help.
  • Deliver welcome baskets to the hotel concierge; make sure to include names and delivery instructions.

Day before

Date: ______________________

  • Provide all wedding professionals with an emergency phone number to call on the day of the wedding.
  • Write checks and/or talk to wedding hosts (usually your parents, if not you) about any final balances to be paid at the end of the reception.

Night before

Date: ______________________

  • Rehearse ceremony. Meet with wedding party, ceremony readers, immediate family, and your officiant at the ceremony site to rehearse and iron out details.
  • Bring unity candle, aisle runner, yarmulkes, or other ceremony accessories to the site.
  • Give your marriage license to your officiant.
  • Attend rehearsal dinner.
  • Present attendants with gifts at the rehearsal dinner. You’ll want to do this especially if the gifts are accessories to be worn during the wedding.

Day of

Date: ______________________

  • Present parents and each other with gifts.
  • Give wedding bands to the best man and the maid of honor to hold during the ceremony.
  • Give best man the officiant’s fee envelope, to be handed off after the ceremony.
  • Introduce your reception site manager to your consultant or maid of honor for questions or problems during the reception.
  • Assign a family member or attendant to be the photographer’s contact so he knows who is who.

Postwedding

Date: ______________________

  • Prearrange for someone to return any rentals.
  • Preplan for attendants to take the bride’s gown for cleaning and return the groom’s tux to the rental shop.
  • Write and send thank-you notes to gift-bearing guests and vendors who were especially helpful.

 

Courtesy of The Knot.

Bruce Barone specializes in portrait, wedding, nature, and editorial/documentary photography.

Sea Scallops with Gingered Smashed Peas and Cilantro Gremolata

So delicious!

Scallops with Peas

For the Scallops and Pea Puree

  • 2 cups shelled English peas (I used frozen sweet peas.)
  • salt
  • 1 large garlic clove
  • 1 tablespoon freshly grated ginger
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • freshly ground black pepper
  • pinch cayenne (optional)
  • 16 large sea scallops, about 1 1/2 pounds
  • Cilantro Gremolata (see below)
  1. Prepare the Pea Purée: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.
  2. Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm. (I didn’t feel like getting the food processor out, so I simply smashed the peas.)
  3. Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
  4. To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
For the Cilantro Gremolata

  • 1 cup cilantro leaves, chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshy ground black pepper
  • 2 tablespoons of olive oil (my addition)
  1. Combine all the ingredients together in a small bowl and mix well.

Based on a recipe from FOOD52.