tomatoes, season lightly with salt and pepper and cook for 10 minutes.
2. Add the bay leaf, oregano and broth or water and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
4. Remove the bay leaf and puree the soup in a blender. Strain if desired.
(I like a bit of texture so I don't strain it).
5. Serve the soup with a dusting of Parmesan and a sprinkling of basil strips or add the cheese
and basil to the pot, stir and then serve.
Again, there is romaine, both dark and lighter leaves, a small stalk of celery, sliced and slivers of sweet onion along with some diced mango. To add a bit of crunch and a salty tang , a few roasted peanuts are sprinkled over top. This salad is very simply dressed with a little olive oil and rice wine vinegar, salt and pepper.
Here's some pappardelle (or wide egg noodles) with frozen peas, lightly sauced with a bit of butter, some crumbles of goat cheese and a generous portion of freshly grated Parmesan cheese and for a bit of color, as well as a little acid to offset the butter and cheese, a bit of fresh tomato, roughly diced. Fast and fabulous.
Bring 4 quarts of water to a boil, then salt generously adding 2 cups of wide noodles (or pasta of choice). Cook pasta according to package directions. Meanwhile, defrost 1/2 cup of frozen petite peas and add to pasta in pot 3 minutes before pasta is done. Drain pasta and peas reserving a bit of the water.
Return pasta and peas to pot and stir in one tablespoon of unsalted butter until melted. Then add 2 -3 tablespoons of goat cheese crumbles and 1/4 cup of freshly grated Parmesan cheese. If pasta is dry, add a little of the reserved water to obtain the desired consistency. Season to taste with salt and pepper. Peas and tomatoes are a nice combination, but asparagus and corn are another pastability. Use your imagination and come up with some quick pasta and veggie combinations of your own - fast food the healthy way.
Till next time. . . keep on cooking.