Sunday, January 23, 2011

Wilting Watercress (and Adverbs)

Watercress, a tragically ignored variety of rabbit food, is surprisingly delicious and excellently versatile. We bought some healthfully organic watercress at our conveniently located supermarket and used it in a refreshingly crisp salad.

Tonight, in search of a quickly prepared dinner, we speedily reheated some pasta (ingeniously, we had made far too much the day before) that contained sun-dried tomatoes, olives, broccoli, broccolini, and leeks. Freshly washed watercress piled loosely on top of the penne and elegantly wilted. With a casually sprinkled handful of toasted walnuts, our aromatically stimulating dinner was ready!

(Adverb usage as percent of total words used: 15.22%. Success? I think so.)

Pre-microwave pile of watercress:

Post-walnut-sprinkle plate of goodness: 

P.S. I have a beautiful little bottle of balsamic glaze that I am incredibly excited to use, but I can't decide what its initial use should be. I want my first balsamic-drizzled bite to be delicious and perfect. Any suggestions? I was thinking perhaps beets with balsamic glaze? Or maybe some meat, like balsamic chicken? Comment with any suggestions or opinions on what you'd like to see dripping with balsamic glaze!


  1. This dish was really delicious. I thought it might also be good served with a soft-boiled egg on top.

  2. I think we should have watercress so often that it gets as large as 'chocolate' in the word cloud to the right. I bought more watercress today for miso and watercress soup.

  3. We have watercress quite often, though never in this type of recipe. This is a fabulous idea. I'm new to your blog and have just spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary