I thought I’d share this post with you to illustrate that instead of getting take-out or fast food a beautiful seasonal dinner is only moments away. Tonight at 5 pm we realized we did not plan for dinner tonight. Oh crap…..wait..let’s not panic, I will make a seasonal pasta dish with a few things from the garden and the pantry.
Here is my plan: Take an heirloom summer squash and use my fancy julienne maker and make about 1/2 lb of julienned squash. Toss those in a pan with Thoughtful Harvest Extra Virgin Olive Oil (the best!!) and some fresh basil and chives from the greenhouse. When the squash is soft and starting to caramelize add a can of petite diced tomatoes, salt and pepper, a knob of butter and some Northern Italian spice blend and a good shaving of Parmesan cheese.
Next take some pre-cooked angel hair pasta that is frozen and thaw it out by placing the pasta above some steaming water. Toss the pasta in the pan to heat up, add more salt, pepper and cheese, mix very well and serve.
You have a very delicious pasta dish in mere minutes that would be $18.95 in any good restaurant. The family loves it and it only costs a few dollars to serve everybody and we’re using fresh ingredients from the garden, which is Harvest Eating, and a few key ingredients from the pantry which is Harvest Eating.
Anybody can do this any season of the year. Give it a try.
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Chef Keith Snow
Seasonal Cooking Made Easy!