Killington, Vermont. Beautiful, isn’t it?
We skied here in March of 2014.
And had every intention of returning this past March. But apparently it wasn’t meant to be. Snow conditions were a bit “iffy”, and Reed’s back was a bit “twingy”, so we decided to head to Virginia instead.
Part of the reason I was so eager to go back? The incredibly delicious meal I had at the lodge on top of the “hill”. Please excuse my helmet hair. Safety before beauty.
I don’t get my hopes up when it comes to meal time at a ski lodge. Typically, my options are few. French fries and salad tend to be my “go to” meals–salads because I’m looking for a vegetable, and french fries ‘cuz
I’m looking for a vegetable I want something to satisfy my taste buds after choking down a boring salad. You can read my highly opinionated view on salads here, if you want a refresher.
Anyway, Killington forever changed my attitude on ski lodge food. My world was rocked. Not only were the vegan options plentiful, but the food was made to order by chefs in cute little white coats and hats. I was so overwhelmed…I had a hard time deciding what to try. I certainly was not disappointed with my choice, as it was the most memorable meal of our entire vacation!
I’ve been meaning to recreate this meal at home for quite a while, but it totally slipped my mind until I came across the above picture.
So finally, I present to you, the best meal Killington has to offer. And I have no idea what to call it. Hence the boring title of this post. If you have any great ideas, send ’em my way. I’d be happy to rename it.
Not the prettiest pesto, but you don’t have to be pretty when you taste this good! And believe me, it is that good.
Asparagus and artichokes…
…and a little quinoa…
Add the pesto to the veggie/quinoa mixture…
And dinner is served! Quite honestly, this is one of the BEST meals I have ever made! You really must try it. Your taste buds will thank you profusely.
Asparagus and Artichokes with Quinoa in “Cheesy” Spinach Pesto (Or The Killington Special)
2 c. asparagus (I used the tips) cut in 2″ pieces
1 can artichoke hearts (I cut into smaller pieces)
2 c. cooked quinoa
1/4 vegetable broth
4 sun dried tomatoes, sliced-for garnish
1/2 c. pine nuts, toasted and divided (1/4 c. for pesto and 1/4 c. for garnish)
Pesto (see recipe below)
Prepare quinoa. I used my rice cooker and made a bigger batch, so I could have leftovers for lunches this week.
Toast pine nuts by heating a pan on high, and placing pine nuts in pan. Watch carefully, shaking pan frequently until lightly browned. Remove from heat and set aside. Prepare pesto. Recipe below. Stir fry asparagus and artichokes in large skillet, or wok, until asparagus is crisp tender. Add cooked quinoa and vegetable broth. Stir. Add pesto. Combine.
Serve in bowls. Garnish with sliced sun dried tomatoes and pine nuts.
“Cheesy” Spinach Pesto
2 cloves garlic
1/2 c. leaf spinach
1/4 c. pine nuts
1/4 c. olive oil
8 sun dried tomatoes (soaked in oil kind)
2 T. nutritional yeast
1/4 c. water
sea salt to taste
In a food processor (I was able to use my mini Ninja), mince garlic. Add spinach and process until finely chopped. Add olive oil, 1/4 c. toasted pine nuts, 8 sun dried tomatoes, and nutritional yeast. Blend. Add water to thin. I used 1/4 cup. Blend. Taste. Add salt if needed. I needed. Set aside.
Definitely a meal made with love!