Non cooks don’t understand why cooks have sooo many cookbooks. It’s because they don’t realize that cooks are not just looking for recipes, some of us are mainly looking for means of inspiration. I might buy a new book not for the recipes, but for the thoughts that it provokes in me. It might be from the photos or the stories about the region it describes. It’s all about keeping a current flow of ideas in and hopefully, memorable dishes going out.

Tim comments about wanting to see more of our recipes, and I will try to print more here from time to time. Maybe they will inspire you to create something new on your own.

Here’s a recent versatile favorite that can be served hot or cold as a summer dish.

Cherry Tomato and Walnut Pasta Sauce with Honey & Lime

2 c cherry tomatoes, sliced in half
¾ c chopped walnuts
1 leek, white part only, sliced. separate each slice into rings and rinse.
¼ c honey
¼ c olive oil
Juice and zest of half a lime
Salt and cracked pepper
4 large basil leaves
Fresh shaved parmesan cheese

For cold pasta:
1lb boiled and rinsed penne pasta

For hot pasta:
1lb fresh fettuccine boiled and drained.

Preparation:
In a mixing bowl, add sliced cherry tomatoes, chopped walnuts and leek rings. In a measuring cup, combine honey and oil together with lime juice and zest. Season with salt and pepper to taste. Mix thoroughly.

At this point, you can add either use this cold or hot

For cold salad:
Add to a pound of boiled and rinsed penne pasta for a chilled side dish

For hot entrée:
Saute mixture until fully heated, about 3min. I like the cherry tomatoes to be hot, but not cooked to the point where they fall apart. Add a pound of boiled and drained fettuccine noodles to the sauté and heat together for 30 sec. Topped with chopped basil and parmesan cheese and serve immediately.