Patty Pan Pasta
Ingredients:
1 large or 2 small patty pan squash, cubed
2 medium tomatoes, cubed
1/2 medium onion, diced
about 4-6 toes of garlic, minced
a handful or two of spinach, shredded
1/4 cup of crumbled feta cheese
a bit of chopped sweet pepper
fresh basil, 2 tablespoons chopped
fresh parsley, 2 tablespoons chopped
2 tablespoons fresh or dried oregano & thyme
a tablespoon of extra virgin olive oil
sea salt & cayenne
Directions:
Start by warming the oil in a stainless steel skillet at medium heat. Saute the garlic and onions with a dash of salt for a few minutes. As these cook and begin to become translucent, add the herbs; basil, oregano and thyme, and the cayenne to taste. Let this cook for a minute or two longer, then add the sweet pepper and tomato. Cover and cook on medium low for a few more minutes. Add the cubed patty pan squash, mix and cover again. Stir occasionally, until the squash is tender. Mix in the shredded spinach and covered until spinach is wilted. Remove from heat and mix in the crumbled feta. Serve over pasta topped with fresh parsley.
Okra Creole
Ingredients:
2 cups of chopped okra
2 large creole tomatoes, diced
1/2 medium onion, diced
a few toes of garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons fresh or dried basil
sea salt
Directions:
In a medium sized pot heat a 1/2 cup of water with a dash of salt. Add the onion, garlic and basil, cover and cook for a few minutes. Stir in the okra and tomato, let this cook for a minute. Tomatoes cut down the “slime” produced by cooking the okra, but fresh squeezed lemon juice helps too. Add this to your liking, along with any additional salt.
