Wednesday, August 5, 2009

Pasta and Patties

This Week's Photo


* Whole Wheat Vegetable Patties
* Fresh Spinach Fettuccine
* Walnuts
* Organic Plums

Preparation Notes

Lunch-making can be especially satisfying this time of year with so many fresh vegetables and fruits in season. This pasta dish, for example, is incredibly flavorful and takes just a few moments to prepare. If you belong to a CSA and end up with miscellaneous vegetables at the end of the week, these patties could be just what you're looking for.

Prepare the vegetable patties. Chop well and set aside about 2 cups of vegetables. (Cabbage, green beans, spinach, onions, mushrooms, carrots, yams, zucchini, and chard all work well.) In a separate bowl, mix 2 cups of whole wheat flour and a pinch of salt and pepper. In another bowl, beat an egg and add about 1 cup of water, milk, or soy milk. Add the liquid mixture to the flour mixture and stir lightly to mix. Add the vegetables and stir again. If the batter is too thick, add more liquid. Add a small amount of olive oil to a skillet and heat. Spoon the batter into the skillet. Pan-fry the patties on one side and then the other until cooked through. Serve plain, or with salsa, marinara sauce,or ketchup.

Boil the fettuccine and set aside. In a large pasta dish, mix fresh diced tomatoes, chopped fresh basil, minced garlic, and olive oil. Add the pasta and toss well to mix, then salt and pepper to taste.

Add a handful of walnuts to one of the medium containers.

Include two fresh plums.

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