Day 19 - Penne With Organic Fall Veggies

Back from my week hiatus!   May I just say that although there was no blog, the kids continued to eat well with my husband in charge of lunch.

Just back, haven't yet been to the store.   However, the CSA is still coming through with amazing produce (and lots of it) so there was plenty left to make a healthy veggie pasta dish last night with the left-overs for today.  Another benefit of the CSA is eating with the seasons, and eating locally;  from a nutritional standpoint, both desirable qualities of wholesome food.

The Menu, simply, is:
- Whole Wheat Penne with Organic Fall Veggies & a Shaving of Romano Cheese
- Organic Red Grapes
- Water

The veggies were first stir fried with olive oil, onion and garlic, caramelizing the onions and roasting the garlic.  Then eggplant, zucchini and squash were sauteed. All this was reheated this morning in a bit of chicken stock to add flavor and heat the veggies (and pasta) without drying out or adding more oil.

Sauteed Organic Fall Veggies

Whole Wheat Penne

Reheating in Chicken Stock

Into the Thermos, Sprinkle on Shaved Romano Cheese

Organic Red Grapes

With reheating left-overs, lunch can be bagged in 10 minutes from start to finish.  5 minutes if you don't have a 4-year old (adorable) distraction!