May 06, 2016
Roasted Red Pepper White Bean Pasta Sauce
Well, that post title is a mouthful. So is the sauce! This is simply a wonderful, fun alternative to the usual tomato sauce that tops our spaghetti. The beans make it really creamy… without any dairy or nuts! Low-fat, nutritious deliciousness. It’s also a cinch to make and quick, too—of course it will take time to roast some peppers but you can certainly do that ahead of time.
I’m not going to elaborate further on this recipe. I’m SUPER busy with everything that is going on here at our mountain homestead. In particular, the garden! Phew. Setting up a new garden is challenging work, especially when you’re crazy, like me, and plant every herb, vegetable and flower known to mankind. And then some! But, alas, it’s a labor of love, just like this blog!
I’ve also started growing microgreens. Wow! This is so much fun. If you’ve never grown them, you really should try it. You don’t need a garden space or any fancy equipment. They grow perfectly indoors, in a windowsill. For my first try, I simply made use of plastic berry trays that I’ve been keeping, which I think worked great because they created a little greenhouse effect while my guys were sprouting. They grow very fast, too. Instant gratification. And besides being so cute, they contain anywhere from 10-40% more nutrients than their fully grown counterparts.
Microgreens are perfect in salads and on sandwiches and you can grow just about any veggie as a microgreen, from kale to broccoli, mustard greens and more. As I get proficient at this and learn more, I will share with you some tips and advice on growing these beauties. Here are some pics… the top photo is mustard greens and the bottom is amaranth. Red! These are gonna look so good in my foodie photos 😀
That’s all from the Smoky Mountains. I’m on my way to Florida today to spend some time with my Mamma for her birthday and Mother’s Day. ❤ To all you moms out there, have a blessed and beautiful day!