Is it Monday already? This weekend, I made the best meal I think I have ever cooked. I was inspired by Saturday morning’s trip to the Ybor City Farmers Market. I loaded up on fresh veggies, fresh-baked bread, and the most amazing pasta.
I want one of these pineapple peeler/corers.
I also picked up some local honey. They had spring, summer, fall, and winter blends, which also is supposed to help seasonal allergies. I got the fall kind because I always get fall allergies. I’ll let you know if it works.
I also got a wonderful blueberry lemon coffee cake from Joey Biscotti:
For dinner, I made a chicken veggie pasta. I doesn’t sound like anything special, but I think it was the fresh pasta that made it amazing: The brand is Rossi Pasta. You can order it online, and I will be ordering some as soon as I’m done writing this post. It was that good.
I ate 2 times that pasta serving and was secretly wishing we hadn’t invited our neighbors over so I could have eaten the leftovers. There were no leftovers.
Here’s what I did.
-4 boneless chicken breasts.
-4 cloves garlic diced.
-1 zucchini chopped
-1 yellow squash chopped
-4 oz sliced mushrooms
-2 cups of fresh spinach
-2 tomatoes chopped.
-8 oz grated parmesan cheese.
Marinate chicken in chimichurri sauce and grill. Sautee garlic in about 1/4 cup olive oil on low heat to infuse oil with garlic flavor. Increase to medium heat and add squash, zucchini, mushrooms, cook for about 5 minutes, add spinach and tomatoes, cook for about 3 more minutes. Add more oil to pan to make sauce. Cook pasta. In a large bowl, combine veggies, diced, grilled chicken, pasta, and parmesan cheese. Enjoy!
And my blueberry lemon cake for dessert:
I want this meal again tonight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!