Having to keep things simple, I looked at my veggies for amusement and inspiration. I was struck by how absolutely gorgeous the greens I bought were and the broccoli, too. I mean beautiful! Then, I thought what a fabulous centerpiece they would make for Thanksgiving or any party. Green, simply gorgeous as is and completely edible. No waste! Here, take a peek...
While squashes and pumpkins are fall centerpiece naturals, you could have tons of fun playing with all the fresh lettuces and greens available now. Go to the market with your creative and hungry eye, toss in a little candlelight and let me know if you come up with some pretty, leafy arrangements! Thanksgiving is next week...can't believe it!
For dinner, I kept things simple, fast and comforting and made a veggie-ful pasta one night. My neighbor would have thrown in kale which I had by the bagsful but alas, all my kale was either in a vase or in the blender awaiting its destiny as a green smoothie. Some things are a given, right?!
Market Fresh Pasta
Pasta of choice
1 cup creme fraiche
2 cloves fresh garlic
2-3 fresh carrots (I love a mix of colors here and throw in purple carrots whenever I can get them)
2 medium zephyr squashes or zucchinis
Fresh oregano
In a small, heavy saucepan, bring creme fraiche and garlic to a boil, add sea salt and fresh pepper to taste. Reduce heat and simmer until ready to use.
Using a mandolin, slice zucchini and carrots into ribbons and then cut by hand, into thin strips. Bring pasta water to boil and blanch veggie strips for a minute or two. Remove veggies from water and keep warm. Add pasta to cooking water. Cook until al dente.
Drain pasta well, toss with veggies and drizzle with garlic-creme fraiche sauce. Garnish with fresh oregano. Have extra sea salt and fresh pepper available.
To all the men, women and their families who have served in our military so we can enjoy a daily feast of freedoms, thank you...today and every day. Oxox to my own brave veterans.
Posts
No comments:
Post a Comment