Yay for consecutive weekly posting again! And double yay for more veggies fresh from the garden!
Angel hair pasta with squash and tomato (both from the garden), pesto, and parmesan. Super yummy and fresh! I definitely notice the difference with our own veggies, compared to store-bought. They're sun-ripened, soft but firm, and sweet. True love.
We have had a lot of very big (like foot long) zucchini to harvest, and have been thinking of creative ways to use it. This soup was a super great idea that Mark had. It may not look like much, but this variation of a recipe we've done before and it turned out great. Basically, it's a puree of squash, onion, habanero, yogurt, roux, and garlic. We topped it with more garden tomatoes and parmesan. Mmm!
Lasagna twice. We wound up with more tomatoes than we could eat, so we made pasta sauce a few times. It was pretty darn delicious, if I don't say so myself. We made small lasagna batches a few times with pretty similar ingredients: serrano and green peppers, zucchini, onion, and, of course, a cheesy mix of ricotta and mozzarellla balls. We also got green beans from Mark's coworker's garden, and they were great!
And another soup. This one may not have mush visual appeal, but it was very good. A veggie broth with potatoes, corn, rice noodles, lots of spices and Sriracha on the top. I definitely want to try more variations of this with more fresh veggies and maybe a splash of coconut milk.