Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Erin's pasta sauce with frozen tomatoes.

This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back.

An hour or two before supper get 6 tomatoes out of the freezer.  Run under hot water to slip off the skins and sit the tomatoes in a colander in your sink to thaw.  Going to work?  Skin your tomatoes in the morning and sit them in a container in your fridge while you are at work.  They'll be ready for you when you get home.

Saute 3 cloves of sliced garlic, and one small minced onion until translucent

Add in 2 cups of sliced mushrooms and saute until soft. I like to add a lot of fresh cracked pepper at this point and a wee bit of smoked sea salt.  If you like oregano, this is the time to add it in.

Turn up the heat on the pan to that everything is really really hot, then slice  your still partially frozen tomatoes into the pan and stir it all up.  Once bubbling, I like to add in 2-4 cups of chopped greens.  Depending on my mood I'll add in chopped spinach, kale, swiss chard or collards.  I'll add in 2-4 cups depending on how much other veg I happen to have chucked into the sauce.

Sometimes I like to throw in some frozen basil at the end, sometimes a handfull of crumbled feta or Parmesan cheese, it all depends on my mood.

Once everything is cooked and bubbling, serve over pasta done to your liking.

Enjoy!