Lightened-up Spaghetti and Meatballs
She didn’t use our tomatoes for the sauce since they are almost completely spent, but she did use garlic from the garden, and she garnished with fresh herbs from just outside the door.
It comes with the seal of approval of my 15 year old son who probably ate ten meatballs before asking what they were made of–I won’t even tell him about the sauce that included pureed carrots and other vegetables.
Rose has been at it again. She made some sun dried tomatoes last week and we have had them in a few dishes this week. She made a great spread for crackers that she served at the church this morning using homemade pesto and the tomatoes (check out that recipe too!).
I came home for lunch yesterday. Rose was not working on Monday, and we had my son for dinner that night, so she decided that we would eat “adult” food for lunch.
She called it “Italian Vegetable Saute.” We added some Italian bread and a leftover turkey patty for protein. It was a wonderfully simple meal. And all the veggies came from the garden.
Check it out for yourself:
We have had more than our fair share of squash and zucchini this season. Three hardy plants of each is more than any couple could eat (we need a freezer with a bit of size to handle all that we have produced this season). Even the regional paper had an opinion.
Read: Squash abundance: Don’t squander your harvest
Excerpt:
“You can use shredded zucchini in place of potatoes in pancakes,” she said. “You can puree it into tomato sauce or stuff them with rice and vegetables.”
Zucchini and yellow squash should be picked when they’re about 8 inches long. After that, their flesh starts to become stringy and the seeds bitter.
You can reduce the number of fruits on each plant by harvesting the blossoms, which are considered a delicacy.
“If you still have an overabundance, you can always donate the extra to MANNA,” Hohenstein said.
There are some good recipes at the end of the article, too.