I’ve been making an effort to start cooking again and to use as much fresh food as possible. Took a stroll through DC’s Eastern Market to pick up vegetables then headed home to get creative in the kitchen! One of my friends thought the picture of veggies looked like Indian summer, hence the name…
Indian Summer Yum
Prep: (do this first and it’s a quick, one pan dish)
Chop sweet onion (1/2 of medium) and several cloves fresh garlic
Wash & cut baby asparagus into smaller pieces (large bunch)
Sheer corn from 3 cobs
Cube large skinned tomato (use more than one if want more sauce)
Cook:
Bring a large pan of salted water to a boil. Blanch asparagus in boiling water two minutes, drain and put in freezer to cool and stop cooking...don't let it freeze! Dry the pan.
Brown pancetta (some for topping, some to add to pot while simmering) in large pan; remove from pan and crumble
Quick sauté of onions and garlic in pancetta grease until soft
Add corn and fry for couple of minutes, turn heat down and add asparagus, some of crumbled pancetta, salt, pepper, oregano, basil...simmer 10 minutes uncovered on medium heat…don’t let it stick, want sauce to build up
Add cubed tomatoes stirring to mix in, don’t fully crush tomatoes, continue simmering for about 5 more minutes (for softer veggies, cook longer)
Serve:
Top with crumbled pancetta and, if desired, fresh shredded parmesan cheese
Mindful cooking makes for mindful eating. This dish is really easy to make, so hope you give it a try and send me a comment if you do! In the meantime…
keep your peepers open!
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