Happy, inspiring, caring, giving and all-around the best. These are just a few words that describe my mom. My mom has always found a way to keep my life filled with laughter and has always provided a shoulder to cry on.
So as a daughter I always try to be there in any way I can for her; listening, laughing and hanging out are just a few ways. Fortunately for her I am the child she always finds in the kitchen, I guess what I’m trying to say is I keep my mom well-fed thanks to my culinary skills.
Mom has never been very fond of pots and pans, dirty or clean. Dad has always done most of the cooking and I, too, as I got older. Cooking for Mom might sound easy but Mom has her specific tastes.
Go easy on the butter and keep the cheese to a minimum. Vegetables are always a plus (of course, we are taking about Mom here). Lastly never skip out on dessert. In fact if Mom had her way, we’d be eating chocolate cake as an appetizer.
Unfortunately I rarely get to spend Mother’s Day at the spa with my mom, enjoying a brunch in the late morning or spoiling her with a lavish meal for dinner. On Mother’s Day you can find us working together cooking and serving brunch for others who are celebrating with their moms. I don’t mind and I don’t think she does either because that just means I get to celebrate having a Mom like her every day.
As per Mom’s request, I have whipped up a meal that she’s been wanting to try. Yes, try. My Mom is trying to expand her food horizons and eat new things. This of course has me excited since I’ll be the one cooking this up for her.
This dish can be served hot or cold and for lunch, dinner or even a bite in-between. I personally favor the sun-dried tomatoes and the artichokes as they make the perfect couple in this dish. Make this meal this Mother’s Day or any day of the year — just remember to keep Mom happy.
Artichoke & Sun-Dried Tomatoes with Fusilli & Baby Spinach
Serves: 6
Ingredients
2 cups sun-dried tomatoes, sliced into thin strips
1/4 cup vegetable broth
1 cup onion, chopped coarsely
3 garlic cloves, minced
1 14-oz. can artichoke hearts, drained and rinsed
1 1-lb bag baby spinach, roughly chopped
1/4 dry white wine
2 teaspoons dried oregano
1/4 cup Fresh basil, thinly sliced
1 package fusilli pasta
Salt & pepper
• Heat the broth over medium-high heat in a large sauté pan. Add the onions and garlic and sauté for 3 to 5 minutes, until the onion is softened and translucent. Add the chopped spinach. Sauté until the spinach has wilted. Lower the heat to medium and add the tomatoes, artichoke hearts, wine salt and black pepper. Let simmer for about 5 minutes. Stir in the basil and the oregano. Season to taste with salt and pepper. Remove from the heat.
• Meanwhile cook the fusilli pasta according to the package directions. After the pasta is cooked, drain and add to the artichoke and tomato mixture. Toss until well combined. Serve hot with grated parmesan or chill in the fridge and serve as a cold salad.
SoutholdLOCAL photos by KayleighVan Vliet Baig
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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