Sunday, September 9, 2012
My mother-in-law introduced me to this delicious angel hair pasta for using tomatoes and basil from my garden. It is very easy to pull together, and it tastes light and fresh. I could eat it every week. For variation, try adding artichoke hearts or pine nuts.
1/2 c. olive oil
2 cloves garlic, minced
1/4 c. finely chopped green onion
2 c. diced garden-fresh tomatoes
2 Tbsp. finely chopped basil
1 tsp. salt
1/4 tsp. ground black pepper
8 oz. angel hair pasta
Grated Parmesan cheese
In skillet or saucepan, heat oil. Add garlic and onions, and saute for about 1 minute. Stir in tomatoes, basil, salt and pepper. Cook for 2 minutes, stirring frequently. Meanwhile, cook angel hair according to package directions. Drain, then toss thoroughly with tomato mixture. Top individual servings with Parmesan.
Friday, September 7, 2012
When my 7-year-old was little, she used to tell people, "We're apple farmers!" She was right alongside us when we planted our apple trees, and in the past couple of years she has helped thin and harvest. This season, we have been enjoying huge and sweet honeycrisp apples. These babies are 4 inches in diameter. My husband's favorite way to eat them is just plain, off the tree, in all their glory. But, sometimes it's fun to do something different. How about a crunchy, tangy Waldorf salad? Yes, please.
1/2 c. mayonnaise*
1 Tbsp. sugar
1 tsp. lemon juice
1/8 tsp. salt
3 apples, cored and chopped
1 c. diced celery
1/2 c. chopped walnuts, toasted if desired
1/2 c. raisins or dried cranberries
Combine ingredients and refrigerate until ready to serve.
*I used the reduced-fat olive oil kind.