I made lunch with spinach from our garden, using last year’s
oven dried cherry tomatoes and a few chunks of frozen red peppers. I am trying
to use up last year’s preserves, although it is getting harder as the fresh
stuff is starting to appear on the kitchen table.
When we were younger and I was considerably busier, I used
to resent the unexpected buckets on the table – "You want me to deal with this
NOW?" Especially when large amounts started to come, so my darling secured a
few outlets, friends with no gardens and he would give away most of the stuff
he grew. There were times I would miss out on beets or tomatoes, because I
forgot to ask for them. When we retired I slowly took them back. We still share
with friends and family, but now I happily use all that he brings me. Nothing beats the value
of fresh, pesticide free produce, even if you have to wash it leaf by leaf by leaf.
PASTA WITH TOMATOES AND SPINACH
spaghetti for 2 servings
1 + 1 Tbsp olive oil
2 garlic cloves, thinly sliced
1/2 red pepper, chopped [I used frozen]
1/3 cup dried cherry tomatoes or 1 cup fresh cherry tomatoes
1 large handful of fresh spinach
2 Tbsp balsamic vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
salt and pepper to taste
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- Drain the pasta.
- Heat 1 Tbsp olive oil in a non stick skillet over medium heat and add the garlic, slow fry it stirring, until golden.
- Transfer the garlic with a slotted spoon to paper towel lined plate to drain.
- In a large skillet, heat 1 Tbsp olive oil and add the tomatoes, spinach, and balsamic vinegar.
- Cook over medium heat until the spinach is wilts.
- Toss the cooked spaghetti with the tomato spinach mixture.
- Season the pasta with salt and pepper.
- Sprinkle with the crumbled feta cheese and toasted garlic bits.
- Serve warm.
