"You Eat What's Ready"
|Whole Grain Spaghetti with Eggplant Watercress Herb Tomato Sauce|
topped with shaved Parmesan Cheese and garlic knots(roll)
What do you do if you come home late from work and you have no choice but to cook? And you have no meal agenda for the night's meal? Well, a good thing it's summer and there is a garden brewing of wholesome goodness of the fruits of your labor that you are lucky plus blessed to have planted. Run outside to see what you can grab to cook and eat!
"Lo and Behold!"
|Came up with this...|
- Little Finger eggplants
- Purple basil
- Sweet Basil
- Sweet Marjoram
- Bay leaves
It's not much but something to work with, right? Next look in your pantry or cabinets or fridge to see what can be done with the organic harvest.
"Lo and Behold!"
|A jar of crushed tomatoes sauce!|
Now we are in business...
But wait, is there any type of PASTA???
Sure is! Plus found one bunch of fresh watercress in the refrigerator bins too!
Now we are cookin'!
Starting boiling your water for the pasta. Wash (even though it came from your garden it still needs to be thoroughly washed) and prep your produce. Chop up all the ingredients. You can use half of the watercress.
|Little fingers on the chopping board!|
Crush or smash up some fresh garlic.
Set up your tomato sauce...
|Sauteed the garlic, eggplants, and herbs in extra|
virgin olive oil or grape seed oil
Add a dash of sea salt (optional but brings out the flavor of the herbs), dash of cayenne pepper (optional) or black pepper, dash of fennel seeds (helps neutralizes the acid and helps with digestion)
When the sauce is just about done then add the fresh basil and watercress to the sauce. Let it simmer for about 5 minutes.
|Eggplant Watercress Herb Tomato Sauce|
Cooking Tip: Once you strain the water from the pasta pot then drizzle extra virgin olive oil and stir. This prevents the pasta from sticking. Always cook your pasta al dente.
Now your panic is over...