I thought this blog was supposed to be about dogs....

Friday, June 7th, 2013

Good morning!  GOOD THING I have a new recipe to share with you!  It is raining cats & dogs here in the city today.  It started last night and hasn't let up - it's just gotten harder.  I woke up at 6 to take the pups, but noticed it was pouring.  At 7:15 it was still raining, and then finally at 7:45 it was still raining (and still is).   I walked the pups around the block (yea, that kind of rain).  Sofie was PISSED to even be outside.  So, I don't have any Park stories, or doggie stories (except that this does in fact confirm that Sofie does NOT like rain).

I'll share with you this recipe I made up last night after seeing someone's blog - they had made a similar dish with risotto - but I didn't want to go to the trouble of cooking risotto.  It used up the rest of my leftover vegetables from frittata night and it was SOOO good.  (I'll always love a good excuse to eat noodles & peas!!)  For those of you who don't know, noodles & peas with butter was about the only thing my parents could get my sister and me to eat prior to the age of about 10. 

Vegetarian Recipe #12:  Jen's Spring Bow-ties with Asiago:
1/2 red onion, sliced thin
2 garlic cloves - minced
1 cup of sun dried tomatoes - we chopped them thin so they'd go further
1 bag of frozen peas (or fresh if you have access!)
1/4-1/2 big bunch of swiss chard - de-stemmed and chopped into bite sized pieces
3/4 of a box of bow-ties
asiago cheese to top
pepper
1 tablespoon balsamic vinegar
3 tablespoons olive oil

Cook your pasta.  When it's about 5 minutes from being done, add the entire bag of frozen peas (you can cook your peas separately but why dirty another pot).  Cook for about 3 minutes more.

Heat your olive oil in a large skillet.  When it's hot, add your garlic and sauteé for 1 minute or so.  Then add your red onion and continue cooking for about 2 minutes.  Add your chopped swiss chard and cook until it wilts (3 minutes maybe).  Set that aside until your pasta is done.

After draining, add your pasta & peas straight to your skillet, along with the sun-dried tomatoes, balsamic vinegar, and pepper.  Mix well over low heat for a minute or two.

Shred some asiago cheese over the top - you probably don't really need salt - asiago is very salty.

Enjoy!

Carpe diem,

J