Mark, our first Local Organic Fan has an easy recipe to share. He adds red bell peppers, but you could add other in season vegetables such as summer squash, carrot shavings or chile. Make sure that any new vegetable ingredients can cook in the same time as the dish. Enjoy.
¼ pound Organic Whole wheat Penne, or other style pasta of your choice
½ cup black and/or green olives, in oil or water (organic if possible)
½ red pepper, roasted on the grill (organic if possible)
1 ounce Organic Feta Cheese, mild (I use goat)
1 Tablespoon Organic extra virgin Olive Oil
four or five capers (optional, to taste)
to taste fresh cracked black pepper
serves one as an entree, two as a first course
Prepare pasta according to package directions. Be sure to cook al dente; pasta will still be firm. While pasta is cooking, combine olives, red peppers, capers (if used), and olive oil in a small bowl. Toss to combine. When pasta is finished, add pasta to bowl and toss lightly to combine. Add feta cheese, and fresh cracked pepper if desired. Toss lightly, plate, and enjoy!
As an entree, serve with a fresh, organic salad or other accompaniment.
Total time: 10 minutes
Cost: About $3.00 per serving as an entree