Huzzah to California’s Farmers/Growers!!
Store-bought hummus with baguette slices
Fresh organic strawberry margaritas
Roasted organic corn-on-the-cob with chipotle mayo and cotija cheese
Roasted veggies (eggplant, red onions, summer squash, sweet peppers, and studded with garlic cloves)
Roasted yellow potatoes with arugula and feta cheese
Mothership Tomato Salad
Sirloin Steak (Yes, I cook for meat eaters. ≋;> )
Espresso served over gelato (vanilla and chocolate)
Some of these photos were taken in haste and turned out a bit blurry. My apologies…
Not included in our Fourth of July Feast but something I’ve whipped up a couple times this summer.
Roast Veggies & Pasta Bake
Any vegetables can be used here. During the colder months I might try this with winter squash, mushrooms, carrots, onions, and perhaps parsnips. Anything goes, really. The key is to roast each vegetable separately in a baking pan. It normally takes about 30 minutes in a 350° oven, but some veggies may take less (or more) time. Just keep an eye on them.
4-5 heirloom tomatoes, sliced in chunks or quarters
2-3 onions, sliced in half-moons
2-3 summer squash, sliced in half-moons
1/2# dried penne
A boatload of shredded mozzerella
Grated parmesan (fresh)
Salt and pepper
Note: Roasting the vegetables can be done a day ahead and refrigerated until you’re ready to assemble the bake.
Preheat oven to 350°.
I like to roast the tomatoes first so the onions can cook in their juice. Arrange tomatoes in a foil-lined baking pan, drizzle with EVOO, season with salt and pepper, and pop in the oven. Once the tomatoes have roasted to your liking spoon them into a container – but leave the juice! Next up: the onions. Again drizzle with EVOO and season with salt and pepper. Bake these until they soft and golden brown. Spoon them on top of the tomatoes (You’ll be mixing all the veggies together anyway.) Treat the squash the same way: drizzle with EVOO and season. These may take a bit longer than the others depending upon the size of the pieces. The squash should be soft and slightly browned. Add to the tomato/onion mixture along with whatever juice is left in the pan.
Cook the penne in boiling water according to directions on package. Meanwhile, spoon your veggie mixture into a 9×11 greased casserole dish. When the pasta is done, drain and add to the veggies. Toss well. At this point I like to throw in a couple (or three…or four…) good fistfuls of the mozzerella and toss again to thoroughly incorporate. THEN I cover the entire top with more mozzerella and finish off with a layer of parmesan.
Into a 350° oven it goes for about 30 minutes or until the cheese starts bubbling.