Over the past 5 years I have trended towards a light and airy palette with taupe, gray, beige, and white and splashes of color.

Previous to that I had more gold and red that felt like an Italian Renaissance. Slowly but surely I am blending what I have with what I like.

One of my latest finds includes a set of sketches from an old book store.

I found 3 sketches of furniture that I liked and decided to use them in a problem area of my home. Our entry way has a set of French doors that open to the center of the house. The left wall is bare with only a small thermostat (that I always notice).

I decided to take the 3 sketches and frame them clear. I then decided to stack them on top of each other for impact. It really gives height to and detracts from the thermostat.

The sketches are from a French furniture catalog. The books were used to reference and sell pieces of furniture.

Note: Most designers will buy them up in bulk to frame and put in their stores or bring to their clients for quite a bit of change.

Next time you are looking around and hunting for treasures take a look at what sketches or books you might find. Even an old children’s book might have beautiful artwork for a nursery when framed.

This recipe is for a neat little sauce with it’s origins from Liguria which has a ton of green sauces and pesto dishes.

Liguria is where pesto is originally from and is one of the most popular sauces in Italian cuisine.

Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It’s a popular area with tourists for its beautiful beaches and picturesque little towns.

This dish is flavorful, nutty and creamy. I hope you get a chance to try it!

Asparagus Pesto with Penne Pasta

Ingredients:

2 Bundles of green asparagus (rough bottom parts cut off)
1/2 cup of chopped green onions (green parts)
1 cup of grated parmigiano cheese or pecorino romano
1/2 cup of plain yogurt or you can use 1/2 cup of heavy whipping cream
2 tsp of minced garlic
1/2 tsp of sea salt
1/4 cup of pine nuts
3 Tablespoons of Olive Oil
1 box of penne pasta

Preparation:

1. Heat over to 350 degrees

2. Line a baking tray with foil and layer the asparagus on the tray. Sprinkle with olive and and salt to your taste. Bake in the oven for about 12 minutes.

3. Take the asparagus out of the oven and cut the tops off and set aside.

4. Take the rest of the asparagus and cut in half and put in a food processor.

5. Add the following in the food processor: green onions, parmigiano cheese, minced garlic, salt, pine nuts, and olive oil. Pulse until all blended.

6. Next add the plain yogurt or the whipping cream for a creamy texture.

7. At this point you can add more salt or cheese to your liking. Set it aside.

NOTE: Makes about 2 cups of sauce

8. Bring a pot of water to a boil and cook the penne pasta according to the directions on the box.

9. Once the pasta is done drain it and add to a bowl where you mix it with the asparagus sauce.

10. Plate it and add the tops of the asparagus on top of the pasta to serve.

I think it’s healthy and full of protein and pairs well with a crudite platter.

Instead of grabbing chickpeas or a store bought hummus opt for a can of cannellini beans and make a fast and easy puree.

Cannellini beans are large with a traditional kidney shape. They have a slight nutty taste with a mild earthiness. They are tender and creamy which makes them perfect for spreads and dips.

Cannellini Dip and Warm Parmigiano Pita Chips

Ingredients:

2 (15-ounce) can cannellini beans, drained and rinsed
2 to 4 tablespoons fresh lemon juice
4 tablespoons of Olive Oil
1 teaspoon of minced garlic
1/4 cup chopped fresh Italian parsley leaves
1/2 teaspoon Salt
1/4 teaspoon black pepper
6 pitas
Grated Parmigiano Cheese

Optional: If you like a bit of a kick add 1/4 teaspoon of cayenne pepper

Update: Over the weekend my mom made my recipe but she also added about 2 teaspoons of lemon zest into the mixture. It worked out well if you want more of a lemon bite to it.

Preparation:

Preheat the oven to 400 degrees F.

1. In a food processor puree beans, minced garlic, lemon juice, parsley, salt, pepper and olive oil. If you need additional salt and pepper season to your taste.

2. Transfer the bean puree to a small bowl.

3. Next take your pita bread and cut into wedges and layer on a large baking sheet.

4. Toss the wedges with a bit of olive oil to lightly coat them.

5. Next sprinkle the pita wedges with parmigiano cheese and bake in the oven for 5 to 6 minutes.

Serve the pita wedges warm with your cannellini bean puree.