Archive for the ‘tomato’ Category
Spinach & feta penne
Ingredients
- 1 (8 ounce) package penne pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 cups chopped tomatoes
- 1 cup sliced fresh mushrooms
- 2 cups spinach leaves, packed
- salt and pepper to taste
- 1 pinch red pepper flakes
- 8 ounces feta cheese, crumbled
Directions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Avocado-Lime Salsa
I recently bought a bag of 10 limes. Paul looked at me with austerity when I shared this information with him a few days later and asked,”Why?” I just wanted them. They looked green and refreshing. Now they are in the fridge. The man used one tonight to make zucchini bread. Nice twist. We’re going camping this weekend and these tasty loaves are great to have on hand for a quick breakfast before a bike ride or hike or a swim in a kettle pond.
This recipe for salsa is one that I will have to make as soon as we return from the trip, with some of the limes we have. It’s one that I haven’t made in years, but I remember it being super delicious. It was one of the recipes from the Summer of 2004…the summer of love!!! Right, Paul? ‘Member the summer of love?
Enjoy!
1 lg. avocado, pitted, peeled, chopped
1/2 cup tomato, diced
1/4 cup red onion, diced
1/4 corn (best if pan-seared and toasted)
2 Tbs. fresh cilantro, chopped
1 Tb. fresh lime juice
1 Tb. canned chilis, drained and dice
Salt to taste
Combine all ingredients. Cover and chill for 1 hour.
