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Sunday, October 9, 2016

Working on recipe using Bonachia spinach fettuccine


The picture doesn't do tonight's dinner justice. I don't see any walnuts in the picture, and there were lots, and the Bonachia spinach fettuccine can only be seen poking around the tomato and spinach. I'm working on this recipe, fine tuning it you might say, and when I get it right I'll try and take a picture that does it justice.

I'm trying to come up with a relatively inexpensive but very healthy dinner. The Bonachia spinach fettuccine is the most expensive item in the meal. I'm going to try and find some on sale.

The spinach doesn't cost two dollars for two meals. The feta cheese comes from a giant block purchased at Costco. It is mild for a feta made from goat and sheep milk but then it is only Greet style. It comes from Stratford, Ontario. And it when used in small amounts, a few ounces at a time, it is inexpensive. There are not too many tomatoes, nor too many mushrooms, but enough of both to make a tasty, simple sauce.

The next time I'm going to hold some of the feta and some of the pan-roasted walnuts back in order to sprinkle them on the top of each serving. There really are a lot more walnuts and far more feta than it appears in this picture.

The fresh corn was an afterthought. It was only a buck at Remark and may be the last local corn of the year that I buy. It was fresh, sweet and delicious.

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