I cut the ribs up, braised them in cream and added them to pasta, sauteed the leaves, stirred those in, and added a few slices of crumbled bacon for smokiness (but that could easily be left out to make it vegetarian).
Yum! And so colorful.
Monday, August 9, 2010
Hot Pink Vegetables!
The farmer's market is a great place to get color inspiration, especially this time of year when everything is blooming in season. There's flowers, shiny purple eggplant, bright red peppers, deep green zucchini. And this crazy Swiss chard I picked up for $1.
I cut the ribs up, braised them in cream and added them to pasta, sauteed the leaves, stirred those in, and added a few slices of crumbled bacon for smokiness (but that could easily be left out to make it vegetarian).
Yum! And so colorful.
I cut the ribs up, braised them in cream and added them to pasta, sauteed the leaves, stirred those in, and added a few slices of crumbled bacon for smokiness (but that could easily be left out to make it vegetarian).
Yum! And so colorful.
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