At the risk of overusing the word “fresh,” I introduce my latest idea – quick recipes that are healthy, organic, and easy. They’re so simple, in fact, that trying to create a step-by-step, measured recipe seems to defeat the point. Think of these more as flavor combinations, everything is to your taste and portion–I’m just suggesting a way to throw things together.
Today’s Fast & Fresh – Tomato, Eggplant, and Ricotta Pasta. Toss roasted eggplant, balsamic marinated tomato pieces, and ricotta together with your favorite wheat pasta. This is especially easy if you made my Fresh Eggplant Parm and have leftover roasted eggplant and tomatoes. The tomato and ricotta should create a nice little sauce on their own, but a drop or two of olive oil over the pasta will also taste great. Top with a bit of sea salt, and you’ve got yourself a healthy, hearty, veggie dinner! Enjoy!
The other night I was trying to cook dinner for myself, but I was being one tough customer. I wanted to cook a single-serve dish (preferably no leftovers since I rarely get around to them), that was fresh, healthy, and not the usual spaghetti. Bonus points would be awarded if it was also cheap. I looked through my cabinets and came up with this – a variation on the Four Veggie Pizza that I recently filmed a video of (which can be found in Organic Gardening’s February/March iPad edition). It was quick, maybe 15 minutes, but tasted quite fancy (if I do say so myself).