Spring Break locavore style

Spring break is here and with that comes a change in my routine ...well at least for a week. Just like every parent we have to think of things to do during that week. For our family it is a chance to do one of the things we enjoy most ...cooking . So my husband and I are home this week and we have brought out the recipie books and magazines to find ways to incorporate all the wonderful things we grow in our garden . This is a great oppurtunity to teach the boys how to cook by letting them loose in the kitchen with a recipie and a little supervision. It occupies thier time and helps them take responsibility for answering that question all parents hear far too much during vacation....What are we going to eat???!!!

During this break Micah my 17 yo is learning to make pasta . So far it is going great. Last night we had Beef Stogonauff with homemade eggnoodles and lemon parsley gremolata accompanied by fresh spring salad (from the garden ) and Italian lemon pie. Yum

Tonight is Ravioli stuffed with a meat or cheese which will be seasoned with ingrediants from the garden and tomato sauce made with the last of the homegrown tomatoes from last falls harvest. Our accompanying dish will be sauteed spinich.

Now that I have made you hungry here are some of the recipies

Lemon parsley gremolata

lemon peel from 1 whole lemon ( yellow only)use vegtable peeler then chop finely
1/4 cup frimly packed fine chopped italian parsley
4 garlic cloves finely chopped
mix together
Serving suggestion
Toss with 3 cups of cooked pasta, 2 tablspoons of olive oil, 1/2tsp kosher salt and 1/4 cup parmesian cheese

serve over any stewed beef or lamb

Sauteed spinach

1 Tbsp minced garlic
1/2tsp redpepper flakes
2 Tbsp olive oil
4 heads of spinch about 1 lb
1Tbsp balsamic vinager
1/4tsp of kosher salt
Sautee farlic and pepper flakes in oil in a large saute pan for 1 minute over medium hear.
Add spinach in batches cooking about 1 minute before adding next batch. Using tongs turn the spinach allowing it to wilt Oce wilted season with salt and finish with balsamic vinager.

Hope you have a great week and eat well.