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simmered

Arugula, Apple and Tempeh Bacon Sandwich with Caramelized Onions

Arugula, Apple and Tempeh Bacon Sandwich

Most times of the year, when I go to the grocery store, 75% of my basket is filled with fruit and vedge. However, lately I’ve been swimming in honeycrisps and butternuts and greens from the farmer’s market where I work. My grocery trips have been minimized, and my produce budget even more so.

Now when I go to the store, I end up with a basket that looks nothing like myself.

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I am a people-watcher. I love the art of observing others. So when going stir-crazy in the Whole Foods check-out line, I’m watching. I’m analyzing what the people in front of me plan to make for dinner. I’m picking out recipes for them in my mind, and I’m judging — er, I mean guessing — their lifestyle and personality traits. All from the items cruising their way to the cash register.

I, of course, am also seeking out my future husband. I’m scanning the lines in search of the handsome guy who’s buying figs and sweet potatoes, brazil nuts and oatmeal, and ingredients you can actually cook with. If you need to find me, I’ll be in that line. And hopefully exiting it with dinner plans. Just kidding.

Lately, however, trips to the grocery store have been scarce, and the farmer’s market is my new best friend. From it, I was able to pick up the fresh fall arugula and apples that compose this meal. Complimented by the rich flavors of caramelized onion, curry and parsley, this creates a surprising and satisfying sandwich. I love adding a sweet crunch in unexpected places, and here the apples carry this out beautifully. Choose your favorite eating variety, and make sure to thinly slice.

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Eggs Simmered in Summer Tomato Sauce

Eggs Simmered in Tomato Sauce

Every time pasta’s in the picture, I’m asking my noodles to move over and make a little more room for the tomatoes in the bowl. I like to keep things saucy, and my linguine on its toes.

That being said, there’s rarely a ton of marinara leftover. However, when summer comes, I make my own, and I make sure that there’s plenty to spare. I chop all the tomatoes I have, onions, garlic, and sometimes a few other veggies, like eggplant, peppers, zucchini and summer squash. Then I add basil, thyme, oregano, extra virgin olive oil, salt and pepper. It all gets paired with a slow simmer that yields a sauce that could easily be eaten by the spoon.

The result is also often a gallon full of red in and out of the pot on my stove. There will most definitely be room for leftovers, and recipes like this too.

Eggs Simmered in Summer Tomato Sauce

When you’ve got leftover sauce and no noodles to claim it, cracking a few eggs in it is a great way to go. It creates a light meal that goes perfectly with a side of crusty toast. I recommend going with a chunky sauce, one that almost errs more on the side of ratatouille than marinara. The extra veggies will add a nice platform for the eggs. If you’ve got a hot pepper, throw it in too. A spicy sauce with Parmesan topped eggs may have you saying goodbye to pasta all together.

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