Hi friends– A couple Saturday’s ago, a bunch of us carpooled down to Roger’s Gardens for a morning cooking class. We sat in a little amphitheater, surrounded by aisles of luscious plants and flowers. The chef cooked up a few tomato/pepper dishes and passed around samples. It was a whole lot of fun!
I picked up a new thyme plant for the side yard and sweet pea seeds to plant just ahead. And then we all headed over to Lemonade for noisy talkative lunch together. Thanks Lynn for organizing us all– it was a grand day out!
Here’s one of the things that came out of the cooking class. The chef served it to us on toast as bruschetta, but here at home, we just poured it over pasta. So quick and easy!!
SIMPLE TOMATO COMPOTE ON PASTA
16 oz. of your favorite pasta
1/4 cup olive oil
1 red onion, cut fine
3 cloves garlic, minced
3 points cherry tomatoes, cut in half
1 sprig rosemary
1 sprig thyme
salt & freshly ground pepper
This is fast, so you can do most of it while the pasta is cooking! Heat 2 tab. of the olive oil in a skillet. Drop in the red onion and cook just until it is translucent. Add the garlic and cook 1 minute more.
Then add in the cut tomatoes, rosemary and thyme and cook it on medium for about 8 minutes until the tomatoes “wilt” and release their juices.
Finish it off in the skillet with the rest of the olive oil and salt and pepper to taste. Remove the rosemary and thyme.
Drain the pasta and spread it on a pretty platter. Then scrape all the tomatoes, onion and oil onto the pasta. Garnish with another sprig of rosemary if you have it on hand. Enjoy!
And the flowers at Roger’s Gardens were a photo-takers paradise– They just made yu want to go home and muck about in the garden. Here’s a few:
And we wound our way down to lunch at Lemonade, a new style cafeteria of little plates– every kind of veggie, grainy, fruity salad you can think of. Plus sandwiches and hot dishes and several flavors of lemonade!