Transition

The transition from summer to fall always seems difficult.  Less light, less sleep, less time, but I love seasonal change.  The air is crisper and the colors are darker.  Food choices become denser and warmer and I start to think about apples, pumpkins and soup.

Some of my favorites are still being harvested, but carrots are thicker, greens are darker and thoughts of tomatoes and mozzarella turn to roasted spaghetti sauce.

With a busy tempo to the day, I find myself making pasta-based recipes that are easy to assemble and reheat nicely depending on when family members arrive home.

Here's what's for dinner at my house tonight: 
 

Pasta with Roasted Tomato Sauce and Chicken - serves 3 or 4


Fresh Pasta - cooked and drained
Roasted Tomato Sauce* - 2-3 cups
Chicken - cut into bite sized pieces and pan fried in olive oil and a sprinkle of salt

Combine and serve with your favorite cheese.

*Roasted Tomato Sauce - Roast onions or leeks, garlic, tomatoes mixed with olive oil and kosher salt in a 425 oven for 30-45 minutes.  Cool. Blend. Add thyme or oregano or basil, whatever your favorite is.  Freeze in 2 cup portions.


Creating, creating, creating....

Ah...Tomatoes!

Not only was today distribution day at the farm, but I also received the latest issue of Everyday Food Magazine. Today is all about tomatoes...5 lbs of fabulous summer fruit from the farm and fresh tomato recipies to try!

Italian Panzanella - serves 4
Everyday Food Magazine

1/4 c red wine vinegar
1/4 c olive oil
coarse salt and pepper
2 cans (15.5 oz each) cannellini beans,
drained and rinsed
3 cups large cubes country bread (5-6 oz)
1 pound plum tomatoes, cut into small pieces
1 cucumber, thinly sliced crosswise
1/4 medium red onion, thinly sliced
4 oz provolone cheese, diced
1/4 c fresh basil leaves, torn

1. In a large (handthrown!) bowl, whisk together vinegar, oil, salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion and cheese. Toss to combine. Cover and refridgerate at 2-8 hours. Just before serving, stir in basil.

Big Blue Bowl for Salad...