When Victoria and I got together to watch Army Wives, I brought over a veggie tray… and since I LOVE vegetables, I went a little overboard, I think. Which is totally fine, because, seriously? Veggies rock.
So later that night, for some reason my husband wanted to eat (Didn’t I feed him yesterday??), so I made this.
- 2 cups those ruffly pasta noodles, cooked
- 1/2 each: red bell pepper, yellow bell pepper, orange bell pepper, diced (raw)
- 1 cup broccoli florets, blanched
- 1/2 cup grape tomatoes, halved
Toss everything together, and then drizzle on a little EVOO and sprinkle in some Kosher salt. Toss again. Splash in some Lemon juice until it tastes good to you. Toss more.
Just looking at these pictures is making me drool… I really want to go buy out the produce section at the commissary tomorrow!
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
I made this for lunch today… I substituted a vidalia onion (sauteed with a bit of fresh rosemary from the garden!) since I had about 18 in my fridge for some reason. It was so good!
Extra Virgin Olive Oil.
I am wondering… what is EVOO? Could you email me the info?
You people eat so freakin’ well! Considering how “dt” has been won over by my cooking (which most nights I wouldn’t write home about) “T” must be lovin’ you! BTW…we had the rest of those eggplant/zucchini cakes last night and we’re ready for more. I’ll need to post my variation on my blog. Thanks for the recipe(s).
You mean we have to feed these people EVERY day. GEEZ!!
Looks yummy!
Confessions of an Apron Queen