This weekend, Jess had a taste of what it might feel like to be pregnant… backwards. Confusing? Well, let me explain.
For some God-forsaken reason, my body woke up at 5:26 am on Saturday morning. Then Max got up and then Jess woke up because everyone left her. What do you do that early on a Saturday? You bike to the local cafe for a cup of iced coffee and then you bike over to the Farmers Market and get your pick of the beautiful produce, that’s what!!
We picked up 1.5 pounds of green beans, 1 lb of yellow squash, 1 ginormous zucchini, 1 bouquet of flowers, 1 lb of lettuce, 1 quart each of yellow peaches and fingerling potatoes and one 7 lb watermelon. It didn’t matter that we only had bikes to get back home; we wanted that watermelon. So, Jess put it in her backpack and strapped it on. The first thing she said was, “I feel like I’m pregnant, but backwards.” Hah! True true. And then we biked home. She could feel it in her back and her knees, but she got it home! I faithfully rode behind her to make sure she was okay (although it could be because she’s just faster than me in general) and luckily we arrived home without incident, but definitely with a little extra sweat!
Today she enjoyed a huge bowl of it all to herself, which she thoroughly earned! Thank you, my love, for a great effort and tasty reward
And now I give you a new recipe that I made up for the weekly CSA newsletter I contribute to! This highlights the swiss chard, garlic and herbs that they’ll be receiving in their baskets. Jess and I have made numerous versions of pasta sauces and this combines the best of the veggies with just the right kind of creamy cheesiness. If you don’t have swiss chard, you can substitute spinach and it’ll taste just as good!
Semi-Homemade Ricotta Chard Pasta Sauce
PointsPlus Per Serving: 3
- 1 jar roasted garlic pasta sauce, any brand (preferably Meijer Organic), 8 PP
- 1 can tomato sauce
- 1 tbsp olive oil, divided, 4 PP
- 3-4 handfuls fresh swiss chard
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 medium zucchini/squash finely diced
- 1/3 cup part-skim ricotta cheese, 3 PP
- 2 tbsp light butter (optional), 4 PP
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped basil
- 1 tsp dried oregano
- 1-2 tsp red chili flakes
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/8 tsp nutmeg
- 1/8 tsp allspice
1. Warm up 2 tsp of the olive oil in a large non-stick skillet. Add minced garlic, onion, basil, parsley and red chili flakes and cook until fragrant (around 2 minutes). Then, add swiss chard and cook down for about 4-6 minutes. Once it’s cooked down and onions are translucent, transfer to a food processor and chop it all up until almost pureed, but not quite to a smoothie texture. You still want some texture!
2. Now, get out a big sauce pot and warm up the last tsp of olive oil and the butter (if you’re using it) and put the finely diced zucchini in. Add the dried oregano and a pinch of the salt and pepper you’re using just to flavor it up a little. Cook for about 3 minutes and then pour in both the jar and can of tomato sauces. Add the ricotta cheese, salt, pepper, nutmeg and allspice and stir until well blended.
3. Once it’s warm (around 5-8 minutes or so), add the chard/onion puree and stir well. Cook for about 8 minutes on medium low heat, test it and then add salt/pepper according to taste, and then lower heat and let simmer for around 10-20 minutes. The longer you simmer, the better the flavor!
4. Serving size is around 1/2 cup. Pour over your favorite noodle, use in a lasagna or on a meatball sub, put on steamed veggies or even straight over lettuce or sprouts! It might be good enough that you’ll want to eat it with a spoon