One of my favorite parts of summer is getting to the farmer's market. There are a few around and I do try to get to more than one. CD and I headed to our most local of farmer's markets and set out to get just a few items. I am thankful that my kids appreciate fruits and vegetables. CD especially! He's usually willing to try new things too. Knowing he makes good decisions, I knew he was the perfect assistant shopper to have along and, in fact, I let him make most of the selections.
We returned home with a great selection. CD chose two bell peppers, one green and one purple. We also had a zucchini, two eggplants, four tomatoes, a bunch of purple carrots, strawberries, blackberries, and raspberries.
The purple carrots accompanied our Bacon-wrapped chicken on our Lassen trip, we enjoyed the berries as dessert and breakfast, I cut up the zucchini and baked it with olive oil and seasonings then we served it with a roast my dad did on his outside rotisserie. But the best was yet to come.
We had the four heirloom tomatoes that needed to be eaten or we were going to lose them. A brainstorm turned into a fabulous idea.
I cut up the four tomatoes and two peppers. I challenged myself to keep onion out of this one and succeeded. I cooked the peppers in a little olive oil then added the tomatoes. Simmered them, took off the lid and cooked off some of the water, then added some of the leftover roast that I had cut into nice pieces. My final step was my "secret" ingredient. I grated some pepper jack cheese into the sauce. It made the sauce a little creamy and added just the right flavor. I think other cheeses would work well, too, but this was perfect.
I served it over penne pasta with parmesan on top. It was a huge hit! "I could eat this for, like, two days," said CD. Then he proceeded to clear his plate. Best compliment there is.
Wine pairing: Malbec
For the kids: Milk
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