Tuscan-style pasta with chickpeas, zuchhini and rosemary

 Cooking, Organic, Recipes, Vegetarianism  Comments Off on Tuscan-style pasta with chickpeas, zuchhini and rosemary
Jun 102010
 

To utilize the zucchini from my lovely bounty from Door to Door Organics recently, I found this dish in my “Vegan Planet” cookbook.  It seemed healthy and well-rounded.  There was protein from the chickpeas and everything, including the pasta, was organic.

For those that are not vegan, cheese can be added, such as fresh mozzarella and parmesaan.  After I made it and served it, I realized I could have added sun dried tomatoes for more flavor – just got a huge bottle from Costco that I think was a good deal – along with all the other items that totaled $500.

2 tblsps olive oil

2 small zucchini, halved lengthwise and cut into 1/4″-thick half-moons

2 garlic cloves, minced

1 tblsp chopped fresh rosemary leaves

1 14.5-ounce can plum tomatoes, drained and chopped

1 1/2 cups cooked or one 15-ounce can chickpeas, drained and rinsed

1/4 tsp red pepper flakes

salt and freshly ground black pepper

1 pound penne or other short, tubular pasta

Heat the olive oil in a medium saucepan over medium heat.  Add the zucchini and cook until slightly softened, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in the rosemary, tomatoes, chickpeas, red pepper flakes and salt and pepper to taste.  Cook, stirring occasionally, for 10 minutes to blend the flavors.

Meanwhile, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes.  Drain and place in a large, shallow serving bowl.  Add the sauce and toss gently to combine.  Serve at once.

Serves 4

Source:  Vegan Planet

Organic produce and storage

 Cooking, Organic, Produce  1 Response »
May 262010
 

Just ordered a box of organic produce from Door to Door Organics.  I’m looking forward to see what is delivered.  On their site, they have a handy storage guideline for produce:

“Storage Tips

Here are some storage tips for you to help you get the most out of your produce:

APPLES – Refrigerate or store in cool area. (4-6 weeks)

APRICOTS – Ripen at room temperature, then refrigerate. (1-2 days)

ARTICHOKES – Refrigerate. (2-3 days)

ASPARAGUS – Refrigerate, unwashed, covered. (1-3 days)

AVOCADOS – Ripen in warm, humid place. Refrigerate only if necessary.

BANANAS – Ripen at room temperature. (2-3 days)

BEETS – Cut off tops 2 inches above crown. Refrigerate, covered. (3-4 days)

BERRIES – Refrigerate, uncovered. Wash just before serving. (2-3 days)

BROCCOLI – Refrigerate, in closed bag. (4-5 days)

BRUSSELS SPROUTS – Remove wilted leaves store covered. (3-5days)

CABBAGE – Refrigerate in closed bag. (1-2 weeks)

CARROTS – Remove tops, wash. Refrigerate in closed bag. (1-2 weeks)

CAULIFLOWER – Refrigerate in closed bag. (2-5days)

CELERY – Wash, refrigerate in closed bag. (1-2 weeks)

EGGPLANT – Refrigerate in closed bag. (3-4 days)

GARLIC – Store at room temperature. (1-2 months)

GRAPES – Refrigerate in perforated bag. (1-2 weeks)

KALE – Wash, refrigerate in closed bag lined with paper towel. (3-4 days)

KIWIFRUIT – Ripen in warm humid place. Refrigerate. (1-2 weeks)

LEEKS – Refrigerate covered. (5-7 days)

LEMONS – if washed and dried and sealed in a ziplock bag will last for weeks with no change in taste or look.

LETTUCE – Wash, drain, refrigerate in closed bag lined with paper towel. (3-4 days)

LIMES – if washed and dried and sealed in a ziplock bag will last for weeks with no change in taste or look.

ONIONS – Keep dry. Refrigerate or store in pantry. (1-2 months)

ORANGES – Room temperature (3-4 days) or refrigerate. (2-3 weeks)

PEARS – Ripen at room temperature, then refrigerate, unwashed. (1-2 weeks)

PEAS – Refrigerate unshelled. (1-2 days)

PEPPER – Refrigerate or store in cool, moist area. (1-2 weeks)

POTATO – Keep cool, dry and dark.

RADISH – Refrigerate. (5-7 days)

SPINACH – Refrigerate covered. (3-4 days)

SQUASH – cool and dry in pantry. If cut, refrigerate covered.

SWEET POTATO – Keep cool, dry and dark.

TANGELO – Room temperature (3-4 days) or refrigerate. (2-3 weeks)

TANGERINES – Room temperature (3-4 days) or refrigerate. (2-3 weeks)

TOMATOES – Store at room temperature (stem end down) until ripe. Then refrigerate”

Source:  Door to Door Organics