Green Pasta

We all have a favorite foods- those that we consider comfort foods. There is no doubt mine is pasta. When I work late or have an otherwise super busy day my go to meal is veggies and pasta. Last night was one of those nights.pasta and veggies

There is no “real” recipe here. For a day that is busy, something I can do without thinking and just be a little creative with is the ticket!

This pasta started with several cloves of garlic in olive oil, then I layered some flavor on top of that with a sliced leek and some green peppers that I had frozen from our garden. Next came chopped up kale and some extra mushrooms I had hanging out in the fridge from a dish earlier this week. Seeking out more green I grabbed a couple handfuls of spinach. When the pasta was done, it was drained and dumped in the skillet.  Seasoned with a bit of Italian Seasoning and a bunch of freshly ground black pepper was all that was needed. Feta cheese finished it off.

Of course no pasta dish is complete without a glass of red wine. After dinner some tea and the evening was complete.

What is your go to? You know, the dish you just throw together when your planned one just isn’t going to happen.

I hope I inspired you to just open the fridge and throw something together! Adding pasta is a big plus!

Happy Unleashing from your fridge!

FGU

Green Goddess Dressing

Green Goddess Dressing

Green Goddess Dressing…Oh I know you are picturing that stuff from the 70’s that was actually green and creamy and came in a bottle.  This is not your mama’s Green Goddess Dressing!   So yummy and creamy full of cucumber and dill flavor AND it is easy!

Ready? Here we go…

3/4 C Greek Yogurt  – I use Fage 2% but you can use non fat or the full deal if you’d like.  Maybe you are really a “rockstar” and make your own…. that is awesome, use that.

1/4 C – 1/2 C dill— this is strickly a taste call.  Mine was fresh and I used about 1/4 C and it was quite flavorful.

2 Tbs. Olive Oil

1 Tbs. White Wine Vinegar-you can also use rice vinegar or white balsamic

1 inch (or so) piece of cucumber

Grab your blender.  Put the peeled piece of cucumber in there along with the dill, oil, vinegar and 1/4 C of yogurt. (note: do not be tempted to add all the yogurt here; just use 1/4 C on this step).

Add some S & P and puree together.

You will now add this mixture to the rest of your yogurt.  I used a whisk. Dependent upon how thick your yogurt is, you may need to add just a drizzle more of olive oil or vinegar.  This dressing is meant to be luxuriously thicker so don’t thin too much.

Serve on your favorite salad!

Eating Seasonally- Between Seasons

Tomato PieEating seasonally is not a new concept; at one time in our history (probably your grandma’s) that is what folks did.  The ability to bring food in from South America or other far away places did not exist so you ate what was in your garden, your neighbors garden or things you could pick up on your Sunday visit to the farmer’s  market.  I remember driving to the markets on Sundays with my parents.  It was so awesome and the day usually ended with ice cream which made it even better! (I am digressing!)

Over the years, I will totally admit that I have gotten used to eating whatever I want, whenever I want it.  There are no lack of stores to accommodate and no lack of recipes to be had! So, weekly I have done my menus and shopped for whatever I needed.

The last year however I have tried to merge our eating into eating seasonally.  Between gardening and the CSA and farmers markets I can get plenty of in season food. Currently we are eating a lot of potatoes, cabbage, greens, squash and green beans.  I have found lots of uses for these foods and have enjoyed the fact that they are just picked and then on my table.  I love how these foods represent the fall and just simply feel like fall!

BUT, we are also in between seasons in southern Indiana and I still have tomatoes coming in (happily).  I used to think I was not a tomato fan– they were OK on some things, but I wasn’t really into them.  HOWEVER, that has changed since growing our own and having 6 different kinds to choose from.  They are FANTASTIC and that is an understatement.  I have canned many, used many and they are still presenting themselves on our very gangling tomato vines at this point.

This tomato pie just looked fantastic when I located on ChewNibbleNosh the other day.  The pictures on the site and the recipe just looked too good to pass up.  So, with summer gardens winding down, I decided to pick what was left and made this flaky, gooshy, creamy, tomatoey, yumminess!  (I know there are lots of made up words there…).

Don’t let the picture fool you.  This is NOT pizza.  The crust is a biscuit type crust that you fold over the tomatoes at the edge and the cheesy yummy stuff is a mixture of cheese, herbs and mayo.  Yes, it is heaven.  I followed the recipe to a tee except for the cheese.  I did not have what was called for so I used a mixture of fresh mozzarella that I shredded and Jarlsberg that I shredded as well.  The oregano and basil were fresh from our garden as well since the herbs are still hanging out too.

After baking we let it sit for about 20 minutes and it came out perfect.

Tomato Pie Slice

 

If you have tomatoes in your end of summer garden, try this.  If you don’t, I would recommend that you wait until next year when you pick your first ones.  Either way, it is worth it and worth the wait if you have to!

How are you eating seasonally now?  In between seasons or totally into fall?

Happy unleashing today!