A pasta sauce is always a great place to add loads of veggies or use up some you may have over ripe or wilting in your "crisper" drawer. You also don't have to always make it from scratch. There are a couple of great canned sauces and a few jars of them that make acceptable bases for whatever you can dream up. For these meals I was looking for both fast and incorporating fresh ingredients. My leftover sauce became topping for home made pizza another day!
|This was more tasty than I can describe!|
One pound of ground turkey, browned
One jar of your favorite marinara (I love Mario Batalis!)
One red tomato, chopped
One yellow tomato, chopped
Two Tablespoons of chopped garlic (yes, I add extra to everything)
Through all of this in a pan, stir; simmer on low for 30 minutes with the lid on. Stir every couple of minutes. This can stay on as long as you need if you want to throw together a salad or finish a load of laundry. When you are ready to eat, heat water in another pot to boiling, adding a couple of teaspoons of EVOO and a pinch of salt to it. Once the water is at a good rolling boil, drop in the fresh pasta (bought a couple of packs at the pick up), stir to coat with the olive oil and boil for two minutes. Drain and plate. YUM! (Yes, it’s that easy)
|Love the color of free range eggs!|
The secret to good omelets is one Tablespoon of cold water per egg you are using. Have anything you want to go on the inside chopped in advance (at this point I also put meat and veggie ingredients on a small plate in the microwave for 20 seconds to take the chill off from the fridge). Drizzle the pan with EVOO and let it heat up on medium for a bit. I pour in the beaten eggs when I can feel that the bottom of the pan is warm. You let this coat the pan, swirl it a bit and when it begins to look cooked around the edges, use a small spatula to pick up the edges. Once the omelet is released on the edges, shake the pan a bit and the entire piece should be able to slide back and forth because of the EVOO you put in. At this point, I break small holes with the spatula into the base and let the remaining runny egg fill these places so it will cook. Once it begins to look cooked BUT NOT DRY I put the contents on. Using the handle of the pan as a guide, place your meat/veggie/cheese combo along one side of the egg base. When this is done, use the spatula to gently fold over the empty side and cover the contents with it. Leave it in for a bit to heat/melt it through and slide it out on a plate. This also takes practice and if you want a super stuffed omelet, sometimes it breaks. This doesn’t matter because it’s tasty and you can use some extra bits of the stuffing to cover any tears. Eat up!
|In progress, wild boar sausage and fresh made pasta|
|Finished product, weird color but SO tasty!|
WILD BOAR ITALIAN SAUSAGE AND PESTO PASTA
Aside from being a hunter extraordinaire, my man tends to load things on the grill for me once or twice a week because he is awesome like that. I find if I have everything selected that I know I will use as ingredients during the week, the actual cooking during the week is faster AND gets done instead of reverting to the “eggs and toast anyone?” This week, he grilled 6 chicken breasts and 6 wild boar Italian sausages in advance. The chicken breasts were consumed with a great salad and I took two of the sausages to prepare with the pasta. For the sausage, I sliced these in circles and put them in a pan with a bit of EVOO on medium low with the lid on. Periodically, I flip the slices over. This allows them to heat through and get a crusty exterior while waiting on the pasta. I put on water in another pot to boiling, adding a couple of teaspoons of olive oil and a pinch of salt to it. Once the water is at a good rolling boil, drop in the fresh pasta, stir to coat with the olive oil and boil for two minutes. I grabbed two plates and divided the sausage between them, returning the skillet to the eye quickly. I used a pasta fork to pull the pasta from the boiling water and put it into the skillet with the drippings, adding about 2 Tablespoons of pasta water. I dropped in 3 Tablespoons of basil pesto (Whole Foods 365 brand is great to have in the fridge but you can make your own). Stir quickly here to incorporate the pasta water with the pesto and coat the noodles. I divided this between two plates and got to the eating part. This whole process was about 10 minutes since I had pre-cooked the sausage.
All in all, it was a great experience and I am looking forward to future boxes. This is just two days of stuff so I will have another post later with more stuff. I think this has made the eat well and in season thing MUCH easier. Find a CSA in your area and try it out. Remember, cooking is not about being perfect, it is about experimenting and learning about things you didn’t realize you could do! (And you can do it, I know you can!)