I got to look at our new school building this evening and it is beautiful. When we started the charter school process many of us had come to terms with the idea that we would be in portables for the foreseeable future. NOT SO! We have rehab'd building that is gorgeous, on 14 acres and we will be opening in 2 weeks. I am so excited to see this come to fruition, not just for my boys but for all children in the Matanuska Susitna School District.
Before I left for my board meeting this evening I made something quick and delicious featuring many of our garden fresh vegetables. It was so good, relatively low cost and pretty healthy, a definite trifecta! Let's just say it's a good thing I set a bowl aside for myself before I left because I came home to an empty pan.
Tortellini Toss
1 pound package of fresh tortellini
1 TBSP oil
1 pound of fresh broccoli
1/2 market bunch of swiss chard-6-8 stalks
1 cup fresh snapped green beans
1 garlic clove chopped
1/4 cup fresh basil leaves
salt and pepper to taste
cook tortellini according to package directions
meanwhile clean and chop the broccoli in to about 1 inch pieces
wash the swiss chard, chop the stems in to bite size pieces, keep separate from the greens
roughly chop the green tops
chop the basil and set aside
drain the tortellini, return to pan and drizzle with a TBSP of oil, set aside
on the same burner heat a large skillet over medium high heat
add the oil, when hot add the broccoli chunks, the swiss chard stems and the green beans
cook quickly until crisp tender
add the greens and garlic, cook one minute
add the tortellini cook and stir for 1-2 more minutes
remove from heat and sprinkle on the basil stir to incorporate
and serve piping hot
You can of course sub in any/all vegetables to your liking this is what I had in my garden that needed eating right away. It felt good to make a light pasta not drenched in a heavy sauce and from the murmurs that went through the family as I went out the door I know they appreciated a change in pasta tactics too.
Thanks for all your kind words and heartfelt emotions, it was like getting a hug for every comment I received. Except for that one Japanese spam commenter, that felt kinda icky.
Peace and Love-
5 comments, thoughts, ideas, random words or haikus:
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I couldn't find a spot to email you but I have been doing monthly themed cooking nights. With the heat wave in the south, I was thinking of doing an Alaskan themed cooking night for August as a think cold thoughts type deal. The main dishes I have found online that are truly Alaskan are fish. I figured that there are more traditional dishes that would serve as veggies or sides or possibly a traditional bread. Do you have any suggestions? Thanks!
Laura, love it! and congrats on your school! I've been having to suffer thru a friend of mine's giddy count down to the 1st day of the new school all summer... she's insufferable ;)
Tabitha, this is our berry picking season up here... blueberries, raspberries, cranberries... we're past currant season, but they're a summer berry from up here too.
For bread, sourdough was brought up with the gold rush miners & often used as a "traditional" Alaskan bread, heh... there's a restaurant in Anchorage called "Sourdough Mining Company" that specializes in bbq, sourdough bread, corn fritters with honey... that sort of thing. (Guys love that place.)
Veggies? cruciferous veggies. We grow the worlds largest cabbages! Broccoli, cauliflower, Brussels sprouts, kale and bok choy grow well up here. Peas grow beautifully here. In my area, people often like to use flowers in their salads... nasturtiums & johnny jump ups!
Salmon, halibut, trout, shrimp and crab are our local foods that are common down south. So is moose (get lean buffalo, the flavor is similar).
And finally, did you know that Alaskans eat more ice cream per capita than any other state?
Hope this helps your menu planning!
I'm excited about this recipe. I love working with tortellini. So versatile.
But more importantly I'm excited for you with the school process. It sounds like things are going really well and what an adventure to be on. I'm so happy for you. Can't wait to see how it all comes together.
@ The Important Stuff, Thanks! I didn't know Alaskans liked ice cream so much. I was thinking that since Baked Alaska was renamed when Alaska became a state, it could be a fun dessert. Bonus, its cake and ice cream! The note about sourdough is especially helpful too! I was definitely thinking of making halibut. I had it once at a wild game dinner and it was amazing! Do you all eat any specific grains? Would a broccoli risotto or broccoli rice dish be likely? Would it be more likely to have bread and fish and just steamed vegetables?
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