Mini farfalle with roasted peppers, onions, feta, and mint, and a garden salad. This dish also has raisins and pine nuts. You’d think with all that crazy stuff in there it’d be a pretty flavorful dish. But they all seemed to blend pretty well together because nothing really stuck out too much. I went with rotini instead of the mini farfalle. It was from the 20 minute meals section and it actually was really fast.
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To conclude Noodle Week, I went with mushroom and asparagus pasta and a garden salad. The recipe didn’t call for asparagus, but I added it anyways. That was good eatin’.
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Artichoke and goat cheese strata, and a garden salad with strawberries and parmesan cheese. I didn’t know what a strata was. I only picked this because it’s cheap weak and I had most of the ingredients already. It seems like a cross between stuffing and a quiche. On the plus side, I finally got to use my herbes de provence. I like artichokes and goat cheese, so this was a win win.
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Jane’s vegetarian chili, poblano, mango, and black bean quesadillas, and a garden salad. I have no idea who Jane is, but she makes a pretty good chili. For being a meatless chili it has a lot of flavor and a good texture. I think the two tablespoons of sugar add a little something special.
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Grilled portobello, red pepper, and goat cheese sandwich, with leftover beet porscht soup, and a fresh garden salad. The first time I made this I splurged and bought the foccacia bread. This time I cheaped out and used regular bread. It’s totally worth it getting the fancy bread. The red peppers I used were from a jar, so it was really quick and easy to through this together.
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