Vegan red pepper pasta from Ohio City Pasta, Sungold, Yellow Pear, and small Roma tomatoes sauteed in olive oil, and basil. A bowl of summer.
Romanian made Polish food. Pierogies and red onions sauteed together in butter. The cheddar cheese/potato pierogies were from a Romanian-run stand at the Shaker Farmers Market, the onions from Blissful Acres, also at the Market. With a Polish grandmother married to my Romanian grandfather, it's not shocking that these have become my go-to snack.
As a guy who once lost a lady to a fellow from Kodiak Island, it may be surprising that I happily eat so much food from up that way. Maybe it's therapeutic? It's certainly tasty.
Linguine with Tomato Sauce and Lion's Mane Mushrooms. Standard cooking on the pasta. The sauce started with sliced onion sauteed in olive oil with some salt, dried red pepper flakes, and a little cumin (which was nice). Once the onion softened a bit the mushrooms were added, sliced about 1/8" thick as per the mushroom man's instructions. The sliced mushrooms didn't take much time in the pan to get some color on each side. Then in with the mushroom mixture went a can of whole tomatoes and juice that were first crushed in a bowl. The tomatoes were cooked down with the addition of more salt, pepper, and some pasta water.
Not much to say about this one. Very simple and very tasty. It's too bad I didn't look for recipes like this one before making the dish (or bowl). The addition of onions, and/or shallots, and garlic would have been nice, but for a cutting board free meal I have no complaints.
Spaghetti and tomato sauce. It doesn't get much more basic. Doctored up with some things that were laying around, this was pretty satisfying.
Just part of what went into my chili entry for tomorrow's event (No basil though, that's just there.). It would have been better if it sat for a day, but what are you going to do? Because of my lack of planning I was limited to my pantry and a barely-better-than-mediocre grocery store. The slow cooker is courtesy of an old roommate and friend, Jim Hassert (Click here and then on "Featured Artist: Jim"--he would have made a great teacher, but he's doing well for himself and works at a great company. Despite his credentials, he wasn't much of a chicken coop builder back then.). The rough recipe came from living out West, where it's a rare potluck that you'll be able to satisfy everyone if your dish has meat in it (or even if it doesn't). Those were the days when friends kept bags of roasted Hatch Chilies in their freezers, ready to share with anyone who asked. I don't know anyone with chilies in their freezers out here, but at least there's more than the occasional sun break during the winter. . . not much more though.
Maybe it was the meal at Citronelle in DC a few months ago, or possibly I'm reading Ideas in Food too often, but lately I can't take my mind off foods that look or sound typical, but are more of a play on what they sound and/or look like (Example, rack of lamb at Citronelle consisted of four deboned lamb chops -- think mini fillet mignons -- that, instead of being blackened on the edges, were coated in powdered porcini mushrooms so as to appear charred, and, instead of mint jelly, came sauced with a jalapeno-white bean puree. My "fried rice" had no rice in it, but instead was potato based. As for their Breakfast dessert, I'm sure there's a better description of it on the internet than any I can give.). I knew it was becoming a problem when I was trying to figure out how to deconstruct chili for a work chili cook-off.
This is it for the roasted red pepper pasta, finally. It's not that it's not good, because it is, but with all the different pastas that Ohio City Pasta makes, it's a shame to keep eating the same one over and over. I get a new batch of mystery pasta tomorrow from the food buying group, along with a bunch of cashew butter that I'll never eat.
Lots of veggies, some pasta from the freezer, and not much else. It's pretty much a dumbed down bastardized ratatouille with pasta. Or a fall version of Pasta Primavera, hence the name. It's a happy mix of vegetables--yellow tomatoes commingling with red ones, Japanese eggplant embraced by California olive oil, even Italian parsley and Jamaican chile pepper grown on the West Side of Cleveland nesting side by side with East Side grown shallots. All the while Bob Marley tunes were emanating from my next door neighbor's house. We all have much to learn from this melting pot of vegan pasta.
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