Wednesday, November 10, 2010

Zucchini and Pasta
Talk about simple peasant fare!

With four young, firm zucchini, a sweet onion and a handful of whole wheat angel hair, supper was ready in a flash.

I cut the sweet onion in half inch wedges, sliced the zucchini and let it all sauté in a bit of filtered water. Turn frequently, add more water as needed to keep from sticking, but don't add too much water, this isn't meant to boil the veggies, but to give them a quick pass to soften and bring out the natural sweetness. Covering the pan for a few minutes hastens the cooking by offering a bit of steam.

Meanwhile, cook whole wheat pasta (shape of your choice) until al dente. Reserve some of the cooking water.

Combine the pasta with the zucchini and onions. Add a little of the reserved cooking water to moisten, if needed. Season with salt and freshly ground pepper.

Add snipped fresh herbs - basil and oregano would be great.
Top with lightly toasted pine nuts.
Top with toasted fresh bread crumbs.

This spur of the moment quick dish is open to many interpretations. Let your imagination soar and enjoy a simple supper soon.

Monday, November 08, 2010


As cooler weather sets in and winter approaches, having a little indoor garden is a great way to have fresh greens at your fingertips.

Even with little space, anyone can find room on the kitchen counter for a simple canning jar, filled with a tablespoon of organic seeds, given a couple of rinses daily, then PRESTO, within a few days, we have a crop of crisp, fresh sprouts, loaded with nutrients that cost mere pennies.

This jar is ready to sit in the sunlight for a few hours to green up. Then it will be ready to adorn salads and sandwiches or add some to smoothies or make a green juice. Growing sprouts is easy and the feeling of accomplishment along with the nutritional benefits adds to our well-being.

Try it!