Recipes

Here you can find the recipes.. without the anecdotal fluff. I get it, you’re hungry!

Zucchini Peas and Onions

Serves 6

• 2 tablespoons butter
• 1 large yellow onion, chopped
• 6 yukon gold potatoes, diced
• 2 large or 3 medium/small zuchinni
• 1 container baby bella mushrooms, sliced
• 2 cups chicken or vegetable stock
• 1 can sweet peas
• 1 lb pasta – any tube shape is good, a fusilli would work too
• fresh grated parmesan cheese
• salt & pepper to taste

Melt the butter in a heavy bottom large sauce pan or cast iron dutch oven. Add the onions and cook until translucent. Add potatoes, toss with onions and butter. Add enough stock to cover, bring to a simmer. Stir occasionally and add stock until potatoes are starting to break apart, about 20 minutes.

Ingredients

Onions cooking in dutch oven

Potatoes are second into the pot

Zucchini third, mushrooms fourth

Oh the way to breaking down

The “sauce” will be thick and starchy, that’s when you know it’s done

Add zucchini when potatoes appear soft. Continue to stir and add stock. Add sliced mushrooms when zucchini begins to break down, continue to watch until mushrooms are fully cooked.

Meanwhile, bring a pot of water to a boil. Add salt once water reaches boiling, and cook pasta per the box instructions to al dente.

Add full can of peas to the sauce, salt and pepper to taste, and a handful of grated cheese. Stir in al dente pasta once sauce is thick, plate pasta and add more grated cheese to each dish. Serve with a crusty bread (if you can handle more carbs and starch) or a nice simple salad. Or both!