Tuesdays can be a bit hectic around here — Ms8YearOld has a post-day-care activity with TheWife and Ms4YearOld, so they get home about an hour later than usual. That means Tuesday dinner has to be something relatively simple that can be known to satisfy everybody. Consequently, we eat a lot of freezer pasta on Tuesdays — it’s a bit of a cop out, but it satisfies the requirements. The trick is finding some way to make it interesting…

This week, I had leftover grilled sausages from the weekend and a lot of produce: dandelion and radish greens, some slicked up Shiitake and crimini mushrooms, a bunch of scallions, some garlic (there’s always garlic at our house), and about half a red onion.

First, I fried up a couple of slices of bacon in my cast iron skillet — and I fried them up pretty hard, much crispier than I normally would. (I wanted to get all the fat out of the bacon.) I pulled the bacon out onto a paper towel and tossed the dandelion and radish greens (already torn up into chunks), some chopped scallions, and some chopped onion into the grease. I stirred everything up real good then pulled the pan off the heat and covered it. Three minutes later, I dumped everything out into a salad bowl and crumbled the bacon over it. Gave it a good toss and sat it aside.

Next up, the sauce. I started with a jar of red sauce, to which I added about 4 good size cloves of garlic, minced; 2 leftover grilled sausages, sliced thin; a good amount of chopped red onion; and a bunch of sliced Shitaake and crimini mushrooms. Put that on some low heat and gave it an occasional stir while boiling the pasta up.

The kiddos got pasta tossed with butter; TheWife and I had the greens with a homemade balsamic vinaigrette (4 parts olive oil to 1 part balsamic vinegar plus oregano and thyme to taste.) and the pasta with sauce over.

Wilting the greens in the bacon grease really did cut the bitterness — they were actually less bitter than most radicchio. I worked off this recipe but as you can see above, went pretty far afield.

Here’s the salad, and here’s the pasta.

And now, if you’ll excuse me, I think I’m going to lapse into a pasta coma for a bit…

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