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Harvest Meal

August 24, 2012 56 comments

Harvest Basket + 5 Ingredients

We often have pantry meals – we make something for dinner out of just what we have in the pantry (and maybe add a few things from the refrigerator and/or freezer). These meals can be creative. Sometimes we just don’t want to go to the grocery store or farmers market, this is a good alternative. Well this week, I went outside and harvested a basket of veggies from the garden: tomatoes, spaghetti squash, green beans, onions, bell peppers, cucumbers, celery, and herbs. I decided to make a “harvest meal,” using the ingredients in the basket plus 5 kitchen staples: olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper.

I made a quick marinara sauce to top the spaghetti squash and served it with sautéed green beans, and a chopped salad. It was a tasty meal, made even better because we grew the veggies! We’ve only been gardening for two years, so it’s still a treat when we harvest. I don’t really have recipes and exact measurements, just guidelines. Hope you are enjoying the summer bounty! It’s time to think about a fall garden.

Spaghetti Squash with Marinara Sauce

Olive oil

Onions, chopped

Celery leaves and stems, chopped

Bell peppers, chopped

Tomatoes, chopped

Salt and pepper

Fresh herbs (basil, parsley, oregano)

Balsamic vinegar

Spaghetti squash pasta (see the next recipe)

Parmesan cheese

Heat some olive oil in a pan; add the onions, celery, and bell peppers. Sauté until tender. Add the tomatoes, salt, and pepper. Cook until the tomatoes are tender. You can mash some of the tomatoes with a fork or potato masher or even use an immersion blender. Depends on the texture you prefer. Stir in a splash of balsamic vinegar and the fresh herbs. Serve over the spaghetti squash with a sprinkle of Parmesan cheese.

Spaghetti Squash “Pasta”

1 medium spaghetti squash

You can bake spaghetti squash in the oven at 350º F for 45 minute to an hour, until tender. However, it is August and I prefer not to heat up the house by using the oven for this. The microwave does a fine job.

You can cook spaghetti squash whole, but I prefer to cut them. Wash the outside of the squash. Dry it thoroughly. The rind is tough so it can be a little tricky to cut, so use care when cutting it. Wrap it in a towel, place it on a cutting board and use a large knife to slice it lengthwise from stem to end. Then use a spoon or a sturdy ice cream scoop to scoop out the seeds and the stringy stuff. This is similar to how you clean a butternut squash or a pumpkin.

Place the two halves cut side up in a microwave safe container (I use a Pyrex pie plate). Fill the cavities with water. Pour a little extra water in the bottom of the container. Microwave on high for 5 minutes. Rotate the squash halves and pour a little more water over the cut edges – this keeps them from drying out. Microwave another 5 minutes. Let them rest for about 5 more minutes. Then, use a fork to shred the squash so that it looks like strands of spaghetti.

Finished Meal

Green Beans

Green beans, washed and snapped (if needed)

Olive oil

Salt and pepper

Fresh herbs (basil, parsley, oregano)

Heat the olive oil in a frying pan or wok. Stir in the green beans. Sauté until slightly tender (I like them with a little bite). Sprinkle with salt, pepper, and fresh herbs.

Chopped Salad

Tomatoes, chopped

Cucumbers, chopped

Onions, chopped

Celery leaves, chopped

Olive oil

Balsamic vinegar

Salt and pepper

Parmesan cheese

Fresh herbs (basil, parsley, oregano)

Toss the vegetables in a bowl. Drizzle with olive oil. Add a splash of balsamic vinegar. Sprinkle with salt, pepper, Parmesan cheese, and fresh herbs. Toss well. Serve.

 

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