Changing one's eating habits is not easy. You need a diet that you can't "break" - one that's flexible enough to adapt to new changes.
|Pasta with Asparagus - Fettuccine con Asparagi|
1 lb. thin asparagus
2 cloves of garlic chopped
4 ripe tomatoes or 1 can plum tomatoes
3 tablespoons olive oil for sauce
1/4 cup of olive oil to saute' asparagus
Salt and pepper
1/2 lb. fettuccine pasta
Cut asparagus into 1 inch pieces. Throw away hard ends.
In a pan add 1/4 cup olive oil, add cut asparagus, salt and pepper and saute' for 10 minutes, stirring occasionally until tender.
In a medium pot, add 3 tablespoons olive oil and chopped garlic. When garlic is golden, add tomatoes and simmer for approximately 15 minutes, add the asparagus, and simmer few more minutes. Adjust salt and pepper.
In the meantime, bring water to a boil and cook the pasta and drain. Pour sauce with asparagus over pasta and serve.
Asparagus are not limited to fettuccine. We also love them with rigatoni.
|Smoked Salmon Salad|
6 cups baby greens
Pancetta or Cotechino may be substituted for the ham.
|Stuffed breast of Veal - Punta di Vitello farcita|
|Stuffed Baby Artichokes|
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|Escarole - Cost 3 heads for $2.00|
Great for escarole and beans and for salads.
Yellow, Green and Gray Zucchini - Cost $2.50
Eggplant - $2.00
Last Jersey tomatoes of the season - Cost $4.50
Ciambella (round) crusty bread - Cost $2.99
I will savour these last local tomatoes as I do not buy tomatoes during the winter months.
Personalized pumpkin for my favorite Yankee fan.
|Barley and Vegetable Soup - Minestra di Verdure e Orzo|
|Acciughe alla Ligure|
|Cozze Farcite alla Pugliese|
|Clams with garlic, parsley and peperoncino|