Good Lord. I can’t believe I finished that.
This was a delicious, slightly overwhelming, fridge-cleaning-out adventure.
Chopped raw cabbage.
Raw sugar snap peas (last of ‘em *boo hoo*), radishes (also last of ‘em), carrots (mostly for color), green onion.
Baked tofu bites (we made another round on Sunday cause 1. It made enough marinade for two batches and 2. It is insanely good) and chopped almonds (peanuts would’ve been perfect but alas we did not have them).
Limey herby goodness left over from the brown rice salad. (Incidentally, this dressing also makes extraordinarily delicious tuna salad).
Al fresco. And JUST IN CASE there wasn’t enough fiber in this meal, I had some Granny Smith. But I actually could not finish them.
I’ve decided that now that summer is here it is just going to be a frequent event that I make pasta with roasted tomatoes and… whatever. It is just so good.
Last night’s recipe… ish
Pasta with Roasted Tomatoes, Swiss Chard, and Camembert
2 large tomatoes
6 leaves Swiss chard (I had rainbow!)
1 clove garlic, peeled
1 T olive oil, divided
Chop tomatoes. Put on a cookie sheet and drizzle with 2 t. olive oil.
Wash chard: do not rinse (keeping it damp makes it steam nicely). Put on a large piece of heavy duty aluminum foil along with the garlic, seal edges so there is a packet (this was inspired, Rach, by the grilled Swiss chard packet for the party)
Roast tomatoes and chard for 30 minutes at 350*.
Meanwhile, boil just shy of al dente
6 oz. pasta (I used the last of the whole wheat penne and some regular rigatoni)
Camembert or another cheese of your choosing and in the quantity of your choosing (I used just one ounce of Camembert because the flavor is so strong)
3 sprigs fresh oregano mmmmmmm
Drain pasta and return to hot pan. Remove (carefully!) the chard from its packet, and chop, and mince the garlic. Add chard, garlic, tomatoes and their juices, cheese, and herbs and toss with the pasta for one minute. Remove the pasta and vegetables with a spoon, leaving the tomato juices in the bottom of the pot. Crank heat up to high and, stirring often, reduce the tomatoes and their juices until they make a beautiful sauce. Pour on top of pasta.