Figure 1. Saturday night's dinner: grilled pork chops (marinated in olive oil, apple cider vinegar, garlic, paprika, cumin, salt, and pepper), pine nut couscous (Near East, amped up with fresh lemon juice, lemon zest, and 1/2 cup chopped green onion), and green beans with toasted garlic.
Figure 2. Saturday (and Friday and Sunday) night's dessert: chocolate chip peanut butter swirl blondies.
Figure 3. In preparation: penne primavera.
Figure 2. Sunday night's dinner: penne primavera.
M's mom made this for us during our last visit. Simple, creamy, vegetable deliciousness. We doubled this recipe (which says it makes 2 servings) because M was hungry and we wanted leftovers. And boy, do we have leftovers.
2 tsp olive oil
1 cup sliced onion
1 cup sliced eggplant
1 1/2 cups sliced zucchini
1 cup sliced red bell pepper
1 tsp minced garlic
1 1/2 cups quartered plum tomatoes
2 ounces crumbed goat cheese
salt and pepper
1/4 pound penne pasta (about 1 1/3 cups)
1/2 cup fresh basil, torn into small pieces
1/2 cup Parmesan cheese (we used less)
Prepare pasta. Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat. Add the onion. Saute 2 minutes. Add the eggplant, zucchini, red bell pepper, and garlic. Saute 5 minutes, stirring occasionally (I cooked mine longer). Add the tomatoes. Lower heat to medium and cook 5 minutes, stirring once or twice. Add the goat cheese and salt and pepper to taste. Remove from heat.
Drain pasta, reserving about 2 tbsp pasta water in saucepan. Return pasta to the pan and add the vegetable sauce. Add salt and pepper to taste. Toss well. Sprinkle with basil and Parmesan cheese. Makes 2 servings.Figure 3. Monday night's dinner: tequila-glazed grilled chicken thighs, rice pilaf (Near East), and sauteed Brussels sprouts with sesame, garlic, and ginger.