Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, April 5, 2013

Happy for also-rans to be used in colorful, healthy salad

Asparagus had been on the Easter dinner list, but another menu plan rose to the surface. The asparagus was left over. So was a bunch of broccoli crowns that didn’t get used. A few tomatoes that wouldn’t be fresh much longer also filled the fruit-and-veggie bin. Enter the power of the Internet search. What would happen if I hunted for a recipe that used asparagus, tomatoes, and broccoli—all leftovers?

I found a home for them in Cold Pasta Primavera, which took these healthy offerings and suggested that I also add some black olives plus some chopped red and yellow peppers. This tossed salad mixed around some whole-grain linguine (I subbed this for the called-for primavera twists) and a light dressing was excellent. It wiped away my guilt for not getting the expensive asparagus bunch onto the Easter table. A great main-dish dinner meal for Hubby and me.

It made a monster amount, which means we get to enjoy another serving. So glad the asparagus became an also-ran and we got to enjoy it this way.

Cold Pasta Primavera

1 (10-ounce) package primavera twists (I used whole-grain linguine)
1 can asparagus (I used 1 bunch fresh asparagus)
1 1/2 cup sliced mushrooms
1 cup cherry tomatoes (I used 3 Roma tomatoes, diced)
1/2 red pepper, diced
1/2 yellow pepper, diced
1 can sliced black olives, drained
1 small bunch broccoli flowerets

1 cup vegetable oil (I used extra-virgin olive oil)
1/3 cup salad vinegar
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
2 small cloves garlic, minced
1/2 teaspoon salt (or salt substitute)
freshly ground black pepper

Cook pasta according to package directions. Drain and rinse with cold water. Drain olives and asparagus and set aside. In 3 tablespoons water microwave broccoli flowerets on high for 2-3 minutes (until flowerets are bright green) and drain. If you are using fresh asparagus, do this same preparation for asparagus. In serving bowl combine pasta, asparagus, mushrooms, broccoli, olives, cherry tomatoes, and peppers. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6. (Source: cooks.com)

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