What Do You Have to Share?

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I ran across this post, from the wee days of Nourish Network, as I was editing a video I just shot for NOURISH-U. And I have to say, it inspired me. As I gear up to launch NOURISH-U, the soon-to-be educational arm of Nourish Network, some of the old gremlins are creeping in. But the truth is, we ALL have knowledge and experience and wisdom to share, and we’re shorting others when we DON’T do so. So I pass this post on to you again and hope it will inspire you to step out in your own voice. (PS — if you’d like to see the video–on doubling your veggies while loving every bite–e-mail me at lia (at) nourishnetwork (dot) com and I’ll send you a copy.

While I’ve been “teaching” people through articles for some time now, actually teaching face to face is somewhat new to me. One of the things that I’m enjoying enormously is seeing the “a-ha” come to someone’s eyes when I answer a question or illuminate something in a way that clicks with them. The challenge is in working up the courage to open my mouth and trust what comes out.

When we let the fear of not sounding smart enough, or getting our facts jumbled, or coming off as a know-it-all render us mute we rob others of something valuable. Sure there are thousands of people out there who can speak intelligently about whole grains or why wild Alaskan salmon is a sustainable pick. But each of us presents the information in our own unique way, and the way that I do might be just what someone needs to get to the “a-ha.”

The truth is we all have knowledge to share, whether it’s how to roll out a pie crust like your Grandma or why you like a particular vendor at the farmers’ market. If you draw a blank then browse around a bit on Nourish Network: Part of my mission is to provide information in digestible bites so you’ll feel confident about sharing with others.

This week, if someone asks a question that sparks a response in your mind, speak up and teach them what you know. I guarantee you’ll do it in a way that no one else will.

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Farfalle with Sausage and Arugula Pesto

Right about now, I get to craving the aromatic bliss of basil. But it’s tough to find in winter, and tends to be somewhat bland–and expensive–if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves. The fresher the arugula, the more pungent the whole experience will be; for even more punch, pound the pesto in a mortar and pestle. This recipe makes a double batch of arugula pesto. The extra will keep in the fridge for up to 3 days, or you can freeze it for up to 6 months. This garlicky, spicy pesto is terrific with roast chicken, as a sandwich spread or dolloped on crostini with goat cheese.

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Farfalle with Sausage and Arugula Pesto

Yield: Serves 4

Farfalle with Sausage and Arugula Pesto

Ingredients

  1. Arugula Pesto:
  2. 2 cups arugula, trimmed
  3. 4 cloves garlic, mashed
  4. 3 tablespoons toasted pine nuts
  5. 2 tablespoons chicken stock
  6. 1 tablespoon lemon juice
  7. 1 teaspoon crushed red pepper
  8. 1 tablespoon white wine vinegar
  9. 2tablespoons extra virgin olive oil
  10. 1/4 cup grated Parmesan cheese
  11. Kosher salt, to taste
  13. (makes a double batch of pesto)
  16. Pasta:
  17. 2 spicy Italian chicken sausages, removed from casing
  18. 1/2 pound farfalle pasta (preferably whole wheat)
  19. Kosher salt, to taste
  20. 2 cups arugula, trimmed

Instructions

To make arugula pesto, blend first 7 ingredients (through vinegar) in a blender or food processor until smooth. Slowly pour in olive oil until the mixture has formed an emulsion. Pulse in cheese, season to taste with salt, and set aside.

To prepare pasta, saute sausage in a large pot over medium heat until browned, breaking up into pieces with the edge of a spatula. Set sausage aside to drain on paper towel and wipe out the pot. Fill the pot with water and bring to a boil with a generous pinch of salt.

Cook pasta according to package directions, and drain. Toss pasta with arugula, sausage and 1/2 the pesto, and serve.

http://nourishnetwork.com/2011/02/02/what-do-you-have-to-share/