Black and White Bow-Tie Pasta
A simple pasta for a 30-minute meal.
I received some bow-ties died with squid ink for Christmas, and they made a lovely pasta for a quick meal on a busy night. These bow-ties were boiled according to the instructions on the package and then tossed with a saute of:
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1/4 cup olive oil
- sea salt
- fresh ground black pepper
- grated parmesan cheese
I heated the onion, garlic, and pepper in the olive oil and added it to the cooked pasta. Salt, pepper, and top with cheese. Done.
Pizza with Peppers, Mushrooms, Tomatoes, and Cheese
- At December 19, 2009
- By megan
- In mozzarella cheese, Peppers, pizza, tomatoes
0
I love making pizza on Friday nights. I had some of my Whole Wheat Pizza Dough in the freezer, so I thawed it for a couple hours and made a quick pizza with some ingredients we had on hand. This is not one of my fancier pies, but it was really good.
After rolling out the dough, I brushed the pie with olive oil and added chopped garlic and shallot, sliced onions, sliced mushrooms, and green peppers. I baked this at 425 for 10 minutes.
After 10 minutes, I removed the pie and added sliced tomato, fresh basil, and fresh mozzarella cheese. I baked it another 5-7 minutes and it was a delicious thin-crust dinner.
Harvest Vegetable Soup
- At October 8, 2009
- By megan
- In BBQ Sauce, Broccoli, carrot, cauliflower, Corn, Peppers, Soup, sweet potato, vegan
- 0
So fresh. So good. So flavorful. Soups usually aren’t this delicious, in my opinion, and it is all due to these fresh, local, seasonal, and organic ingredients.
In a large pot, I combined the following ingredients and cooked for 40 minutes:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 quart veggie stock
- 3 or more quarts water
- sweet potatoes, peeled, cubed
- carrots, peeled, chopped
- corn (fresh from the cob, husked, boiled, shaved from the cob)
- green pepper, chopped
- broccoli, chunks
- cauliflower, chunks
- 2 TB Grumpy’s Private Reserve Black Label BBQ Sauce
For such a simple soup, it took more than 2 hours to prepare. I husked 12 ears of corn, peeled and cubed 2 pounds of yams, and almost 3 pounds of carrots. I made a lot of soup and froze some for later. You could add more or less of each ingredient according to your own tastes. The flavors of these fresh ingredients really stood out, which is why I only added a small amount of BBQ sauce for a little spice.
Farm Fresh Corn Salad
- At October 1, 2009
- By megan
- In Corn, Ollin Farms, Peppers, salad, tomatoes
- 0
This is literally a farm-to-table corn salsa. Every ingredient (except for olive oil, vinegar, salt, pepper) came fresh from the Boulder Farmers Market.
Ingredients:
- 4 ears of corn, husked
- 2 peppers
- 1 small walla-walla onion (use a vidalia onion or even a yellow onion if there is no sweet onion at your local market)
- 1 pint grape tomatoes (I love buying mine from Ollin Farms)
- 2 TB olive oil
- 1 TB cider vinegar
- pinch of sea salt
- freshly ground black pepper
Bring a large pot of water to a boil, add a pinch of salt, and boil the corn for 2 minutes. Remove from the water and let them cool so you can touch them.
Meanwhile, slice the pepper and onion, toss in a little olive oil, and grill for 5 minutes or so until fragrant and the onion is browned. Remove from heat and allow to cool.
Slice the grape tomatoes in half.
With a sharp knife, pointing away from you, slice the corn off of the cob and into a large bowl. Add the tomatoes. Next, coarsely chop the grilled peppers and onion, and add to the corn tomato mixture. Drizzle with olive oil and vinegar, and salt and pepper to taste. Simple and delicious.
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