This meal goes outside of my “seasonal” rule. But sometimes, in the middle of winter in snowy Indiana, you need a little pineapple pick me up. Besides–pineapple is never going to be seasonal around here anyway, right? This meal is adapted from Simple Suppers, a collection of recipes from Moosewood Restaurant.
Pasta with walnuts, spinach, and parmesan
I don’t think this recipe requires a list of ingredients or instructions, but I wanted to include it in my recipe box because sometimes I forget that even the simplest ingredients can make a delicious meal. This meal photographed above–which includes spinach, toasted walnuts, butter, parmesan, and parsley–was even more elaborate than it needs to be. Even without the spinach, this dish makes a tasty lunch. Don’t forget to add black or red pepper to give it a little kick.
Orzo with Butternut, Sausage, and Sage
I had previously posted a recipe for Orzo with Anything, primarily as a dish that works well with seemingly infinite combinations of spring and summer vegetables. But when Autumn comes, the leaves begin to turn, and the air is crisp, I need something a little heartier, and that can only mean one thing: sausage.We made this dish with salt and pepper sausage from the half hog that we bought this fall, raised just down the road on Red Tail Farm here in Goshen. In fact, the butternut squash grew in the garden across the fence from the hog wallow. As you can see from the photo, we ate a little too eagerly to get a good shot of the food!
This simple, elegant dish comes together very quickly. I keep some frozen fish fillets in the freezer and thaw them as needed. It’s a great meal for just one or two people, and goes well with just about any grain or vegetable. I often serve it with a side of yellow (saffron) rice and green beans, as pictured here.
I love making this dish because it is so simple, yet impressive enough for guests or a special meal. I usually make a whole chicken for Adam and me (we love the legs and wings) and then use the leftovers for a chicken cous cous salad the next day.
I have seen recipes for Orzo with Everything, but this is my preferred title, as I find this tiny pasta to be just about the most versatile staple around. Ever since I read Animal Vegetable Miracle, in which author Barbara Kingsolver shares a recipe for Disappearing Zuchinni Orzo, I have made a habit of sauteing onions, adding a few vegetables, and stirring in some orzo and cheese. It’s so simple, I almost feel silly writing out the preparation. Works like a charm every time and is light enough for lunch.
This might be my favorite dish of all time. Really. What in the world is better than fresh tomatoes, mozzarella, olive oil, and basil? Served at room temperature over warm pasta? Nothing, really.
This may not be the traditional recipe (I think ratatouille is usually made on the stove), but when I saw how simple this meal could be I knew I wanted to try it. I believe this is my first ratatouille ever, unless my mother made it when I was little and called it something else. It is delightfully sweet and rich tasting, but still light enough for a summer evening. I used the very first tomatoes of the season, along with zucchini and peppers, all from our farmer’s market. Adam and I ate this over couscous out of bowls, but I can’t wait to try it with polenta or fresh bread.
This fresh spring meal is one of the first dishes I get excited about when asparagus is abundant.
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