What's Cooking

We tried 2 recipes that were worth writing home about this week. And as a bonus, Matilda LOVED both of them. I am love love loving that she is starting to eat the food we eat, and that she loves big flavor.

I am also loving figuring out ways to use up our quite abundant garden and crop share ingredients. There is just an amazing feeling about using everything up in your refrigerator, when you know it is all healthy, good-for-you stuff.

In general it was a week of 'old stand-by's'" Frittata, stuffed peppers, and Nugs/Salad for me on Nate's class night. But these two recipes were new to the menu, and oh-so-worth sharing. The first recipe is a great take on pasta. I love me some pasta, and I love it even more with healthy stuff tossed in and new flavorful sauces.


Pasta with Roasted Broccoli and Almond-Tomato Sauce

1/2 cup roasted almonds
1 head broccoli, cut into smaller pieces
12 ounces bucatini or spaghetti
2 cloves garlic
1/2 cup EVOO (we used less)
1 cup lightly packed fresh basil
1 28-ounce can whole San Marzano Tomatoes (we just used canned diced and it was great)

1) Put almonds in food processor and process until finely chopping. with motor running add the garlic until chopped. Then drizzle in the EVOO until blended and then finally the basil and blend until smooth. Add to large bowl.
2) Preheat oven to 450. Line a baking sheet with foil and place broccoli on it. Transfer to the oven and roast for 14 minutes or until tender(could turn peices about half-way through). Season broccoli with salt and pepper and transfer to a large bowl. (We covered so that they stayed warm). Put in large bowl with sause from Step #1.
3) Cook Pasta.
4) If you use whole tomatoes, the original recipe recommends food processing the tomatoes. We didn't do this because we used diced.
5) Toss pasta with tomatoes, broccoli, tomatoes and sauce.

The second recipe that was a must-share of this week was from July 2012 Cooking Light.

Beet and Brown Rice Sliders.


Look at these colors. It's beets, walnuts, breadcrumbs, parsley, salt, pepper, mustard, egg and olive oil mixed up. Put on a bun and topped with goat cheese and arugula. I am a meat-lover, but these things could turn me vegetarian.

Here is the link to the full recipe...it really is a must try people.
http://www.myrecipes.com/recipe/beet-brown-rice-sliders-50400000122073/