The Green Grocer-In Need of Comfort Food?


(1/18/2017)

by MELISSA GORDON 

 

It nourishes our bodies. It delights our senses. It brings us together. And here’s yet another reason to love food: it provides comfort. 

You could be an Australian reaching for vegemite, a Brit looking for bangers and mash, or a Pole craving bigos. You may be a Puerto Rican wanting cuchifritos, a Filipino with a hankering for halo-halo, or an Indonesian munching nasi goreng. Regardless of the food you go for, the urge to feel better through food is a universal one.

So let’s say for the sake of this article that you’re looking for comfort food this week. You’re feeling a little anxiety, a little agitation, maybe a little fear. You might even call it the heebie-jeebies. Whatever’s causing it, you can’t seem to shake the emotional distress. Before you reach for that pint of chocolate chip cookie dough ice cream, stop! There are better foods to indulge in, like the lovely recipe that follows. It’s warm, it’s hearty, it’s creamy, and it’s got enough zip to keep you from going overboard with dessert. (It’s also a great weekday dinner, taking just 20 minutes to whip up.)

 

Food to the Rescue! A Dish

to Trump All Your Worries

(A.k.a. Lemon Ricotta Pasta

from strongertogether.coop)

1 16-ounce package whole wheat linguine

1 1/2 cup

part-skim 

ricotta cheese

1/2 cup reserved 

pasta water

2 tablespoons 

chopped fresh 

garlic

2 tablespoons lem

on zest

2 tablespoons 

lemon juice

1/2 teaspoon red 

pepper flakes

1/2 teaspoon sea salt

2/3 cup grated Parmesan

1/2 cup chopped chives

 

Cook pasta al dente in salted water according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the linguine in a colander, shaking to remove any excess water.

Mix the ricotta, reserved pasta liquid, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl. Toss with the warm pasta, top with grated Parmesan and chives. Serve immediately.

Extra-delicious: pack in the veggies by adding sautéed asparagus, red onions and snap peas, or go gluten-free by replacing linguine with sautéed julienned zucchini strips.