Veggie Pasta Bake -- GREAT way to use up a ton of veggies. We had cherry tomatoes, bell peppers, zucchini (from the farmers market), fennel (from the CSA), and onion. I first sauteed them all up with olive oil and garlic while the pasta cooked. Then just put it all together in a dish with jarred sauce, topped with shredded mozzarella and baked for 15 mins. Oogey googey and delicious. And think of how many servings of vegetables you are getting!
Veggie Pasta Bake |
Salsa! -- I decided to take a stab at a different (and easier) salsa this time around. I found one where you just put everything in the food processor and blend. No need to peel the tomatoes or cook down for hours. Though I still prefer my usual recipe, this was great if you need something quick. It probably also would be better if the tomatoes were homegrown instead of from the grocery store. But I did get to use the cilantro from last week's box, as well as, serranos from our garden.
http://myfrugaladventures.com/2013/05/simple-homemade-salsa-recipe/
Easy Blender Salsa |
Garlic Scape Dip: For this time around with the scapes, I decided to make a dip since I knew I needed to bring something to a 4th of July celebration. Like the salsa, this is very easy since you just throw everything into the food processor. It is very similar to a hummus but without tahini.
White Bean Garlic Scape Dip |
Hope everyone had a wonderful holiday weekend! I leave you with an adorable picture of my dog. :-)
Kaiser the dog! |
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