Kitchen chaos

This morning my daughter pulled pistachios from the pantry and insisted we make a recipe with them. I love pistachios, so wholeheartedly agreed.

Our next trip was out to our patio herb garden. We decided basil would be the best choice with pistachios. I also wanted to add a hint of mint, but my daughter insisted basil and mint would not work together at all. From the garden, we picked one big, fat zucchini.

Finally, to the frig, where we pulled out a bundle of asparagus, cherry tomatoes, spinach and a lime.

It's always crazy in the kitchen with the kids - my daughter is becoming quite the opinionated cook (like here mama!) and my son sits in his highchair, diaper only, talking a baby blue streak the whole time. So... due to all the kitchen chaos, not all our "recipes" are successes, but this one turned out great ... and we ate it for breakfast! There are no rules in my house about what constitutes breakfast food or not.

Here's what we came up with ...

Asparagus, Zucchini & Tomato Salad with Spinach, Basil & Pistachios

Bunch thin asparagus
Handful of spinach

1 large zucchini
Juice of 1 lime
10 large basil leaves (julienned)
1 TB olive oil (or to taste)
1 tsp. balsamic vinegar (or to taste)
1 tsp. honey (if using raw will need to warm and liquify)
1/2 tsp. lemon zest

1-2 tsp. turbinado sugar (or a bit more if you want more sweetness)
1/4 c. crushed pistachios (leave a few whole)
Salt and pepper to taste

Blanch asparagus in boiling, salted water for a few minutes. While asparagus is blanching, half tomatos and finely dice zucchini - combine in a large mixing bowl. Combine lime juice, olive oil, vinegar, honey and lemon zest to make dressing. Drain asparagus and cut into 1/2" pieces. Add asparagus to tomato and zucchini mixture, add spinach (the heat from the asparagus will be just enough to gently wilt the spinach). Add dressing, basil, sugar, salt and pepper. Top with crushed pistachios and a tiny bit more lemon zest.