Monday, September 29, 2008

All the Fields Pasta Sauce

Olive Oil
Onions, sliced thin
Garlic, chopped
Eggplant, sliced thin
Tomatoes: Yellow/ Green/ Red/ Orange Ones
Yellow Squash and Zucchini
Swiss Chard, Beet Greens, and/or Kale, chopped into strips
Parsley, snipped into pieces with scissors
Basil, sliced thin
Tarragon (just a little bit)
Oregano stripped from its stem
Honey, a few teaspoons
Red Wine or Red Wine Vinegar
Pepper, fresh cracked
Sea Salt

Heat up olive oil in a skillet, saute onions until soft, or for a sweeter flavor, saute them until they're brown. Gradually add the rest of the ingredients taking time for each to cook in the pan on its own. Saute until the flavors combine or you get really hungry. Tasty served over pasta, baguette, or brown rice.

No comments: