fAveritte creations: Tribute Tuesday with The Anatolian

It's Tribute Tuesday!!! Please welcome Belgin and her Etsy shop The Anatolian from Europe!!!

Handmade Turkish bath and beach towels by the Anatolian Women who are by nature environmentally friendly! Some of them are organic too.

Belgin is offering a 10% off discount to her Etsy shop The Anatolian for my readers with coupon code: 20072012. Please note that the shipping cost is 9.00 USD per towel and involves international shipping.

High quality Turkish towel in pink, Peshtemal

What is the first creative memory you have?

When I was 7 years old I was trying to create my garden house by using all the materials which I could find in the nature and at home. My mom was really angry when she found out that her precious textiles were lying in the garden.

What or whom began your creative journey on Etsy?

A simple Google search. I found Etsy while I was looking for online shops where handmade stuff are sold.

How did you come up with your shop name?

I wanted to admire the women of Anatolia who have been making these nice towels for centuries. Therefore I have given the name 'The Anatolian' to my shop.
Describe what creations you have in your shop

Turkish towels that are handwoven and from (organic) cotton and bamboo.
What insprires you?

All colors, sea and sun. In summary the summer time.

What do you listen to or watch while creating?

I listen sky radio where the songs have powerful lyrics and music

Handwoven natural soft cotton bath towel, Kilim Peshtemal

Please share a favorite recipe

Arugula Pesto Pasta Salad with Mozzarella, Toasted Walnuts and Black Currants

Recipe Summary

High quality ingredients are key to this dish - peppery arugula pairs perfectly with the grassy extra virgin olive oil, while the currants add a surprising touch of sweetness.

Recipe Servings: 6 - 8 portions
Recipe Preparation Time: 20 minutes
Recipe Cook Time: 15 minutes

Ingredients

for Pasta Salad

1 pound Delverde® Farfalle pasta, cooked and cooled
1 tbsp Lucini® Delicate Lemon Extra Virgin Olive Oil
Lucini® Extra Virgin Olive Oil, to moisten if needed
2 large fresh Buffalo Mozzarella balls, cubed
Zest of 1 lemon
¾ cup dried black currants
½ cup shelled walnuts, toasted
Arugula Pesto (recipe below)

Best quality Turkish bath towels

for Arugula Pesto

3 cups packed arugula leaves, stems removed
¾ cup shelled walnuts, toasted
½ cup fresh Parmesan cheese
1 ½ cups Lucini® Extra Virgin Olive Oil
1 head garlic, roasted (6 cloves will be used)
½ garlic clove peeled and minced
½ tsp salt
Instructions

Preheat oven to 350 degrees. Cut the top of the garlic head off, about a centimeter in. Place entire head, cut end up, on a piece of foil, drizzle with olive oil, season with salt and pepper. Wrap garlic with foil like a beggars purse and place in the oven for about 30 minutes. The garlic is finished when it is soft and creamy.

Meanwhile, place 1 ¼ cups of walnuts on a half-sheet tray, drizzle with scant amount of olive oil, season with salt and pepper, then gently shake to evenly distribute seasoning over nuts. Place the nuts in the 350 degree oven and toast until lightly brown, about 8-10 minutes. Reserve ¾ cup walnuts for pesto and ½ cup walnuts for garnish.

In a food processor combine the arugula, salt, ¾ cup toasted walnuts, 6 cloves of roasted garlic and the ½ clove of raw garlic. Pulse while drizzling the olive oil into the processor. Lastly, add the Parmesan cheese and pulse. The texture should be fairly smooth by the end of the process. Cover with plastic wrap so that it is touching the pesto and no air can reach it. This will avoid oxidation and keep your pesto green. Reserve in the refrigerator.

Cook pasta according to package instructions until al dente. After the pasta is cooked and cooled, add the arugula pesto and toss until all the noodles are coated. Add the remaining ingredients, except walnuts, and toss. If the dish needs more olive oil to moisten, don’t be afraid to loosen it as much as you prefer. Season with salt and cracked black pepper. Garnish with walnuts.