The entree for our last full meal of the Fall 2018 semester was a delicious herbed pasta with tomatoes and peppers! We paired this with corn salad and pumpkin bread for desert! (Recipes to come)
**Next week, on 12/5/2018, we will not be doing a full meal. As it is dead week and students are dedicating most of their time to studying, we will be doing a quick Build-Your-Own sandwich bar. You will have a choice of chicken salad, pulled pork, or PB&J sandwiches. We will also provide hummus with carrots/celery and bags of trail mix.**
Plate It Up Kentucky Proud Recipe: https://fcs-hes.ca.uky.edu/recipe/herbed-pasta-roasted-cherry-tomatoes
Ingredients:Â
½ pound whole wheat pasta
3 tablespoons olive oil
1 pint cherry tomatoes
1 medium chopped onion
4 chopped garlic cloves
1 medium chopped red bell pepper
6 tablespoons chopped fresh basil
1 teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 teaspoon red pepper flakes (optional)
Yield:Â
6, 1 cup servings.
Directions: Cook pasta according to package.Preheat oven to 400°F. Score each of the cherry tomatoes with a small X. Toss the tomatoes with 1 tablespoon olive oil and roast in oven for 10-15 minutes, until they burst. Sauté onion in 2 tablespoons olive oil for 5 minutes.Add garlic and red bell peppers. Sauté for an additional 5 minutes. Add fresh and dried herbs, salt and oven roasted cherry tomatoes. Toss with drained pasta
During the meal, we talked about the importance of purchasing food locally as it supports your health and your community. Farm-to-Fork aims to recover as much food to reduce food waste as possible, but that doesn't always make a complete meal. When we have to purchase fruits and vegetables to ensure a nutritious meal, we turn to our neighborhood farmers at the Lexington Farmer's Market. We know that we can depend on them to give us the best in season products (and cooking advice, too!). Check them out: https://www.lexingtonfarmersmarket.com/
More information on Local Purchasing and where some of the Farm-to-Fork ingredients came from this semester:
