I have learned to love Muir Glen Fire Roasted tomatoes. They add a smoky bite to everything I have put them in.
Our green beans are just starting to stop producing. I didn’t plant enough this year so I haven’t canned any at all. I thought about putting in more but I think my time is too limited at the moment to care for them.
Anyway, the okra begins to produce just about the time that the green beans stop. We didn’t have enough for fried okra, only a few tender pods…so I sliced them up with some onions, and other things from the garden, added a can of fire roasted tomatoes and some fresh cilantro..and mixed some whole wheat rotini into the whole thing. Wow! With a little cheese, it was awesome.
It makes a great vegetarian main dish, or a side dish for chicken.
This is my entry for Pasta Presto Night. Check it out for more pasta dishes.
1 lb of whole wheat rotini, cooked
3 tbs olive oil
1 cup sliced okra
1 cup chopped chard
1/2 c chopped onion tops
1/2 cup sliced celery
1 onion, peeled and chopped
2 cloves garlic
2 jalapenos, chopped (add more or less to taste)
4 tomatoes, peeled and chopped
1/4 cup fresh cilantr0, chopped
1 can Muir Glen Fire Roasted Tomato Sauce
1 cup shredded cheese of choice
Sautee onions , garlic, and celery in the oil for a few minutes until softened. Add the okra, jalapenos, tomatoes, sauce, chard, and onion tops. Simmer until okrai s soft, about 10 minutes.
Mix in cooked pasta and cilantro. Remove from heat and sprinkle with cheese.
Image:Marye Audet
Tags: casserole, from the garden, okra, pasta presto, VegetarianShare This
