I read on one blog or another (sorry I have no idea which one it was, please let me know if it’s your idea I’ve stolen) about refrigerator soup, a vegetable soup made from the vegetables left at the bottom of the crisper at the end of the week. I took the same principle and adapted it for a simple, vegetarian pasta sauce.
At the bottom of my crisper were a couple of carrots, some stalks of celery, a red onion, some broccoli and of course some silver beet. I had some organic garlic in the cupboard, a little passata and half a jar of spicy tomato sauce that I picked up at the last farmer’s market. Put all that together and it sounded like a dish to me. I started my sauteing the garlic, onions, celery and carrot until the vegetables were soft, then I added the broccoli cut into florets and cooked for another few minutes. Then I stirred in the silver beet (I probably used a bit too much, it really just needed two or three of my bigger leaves) and the tomato sauces, season with salt and pepper and cook until the silver beet has wilted right down. Serve with some grated parmesan and cracked pepper.
It was really a very nice meal which I thought Mr Good was going to struggle with but he finished the bowl in record time, though he did suggest I was stingy with the cheese. What made this dish was great was the spiciness of the sauce, so if I do this one again (and knowing what I usually have left in the crisper at the end of each week I’m sure I will) some kick to the sauce will be a must. This one wasn’t a dish i served to the girls, they had both had a big eating day at child care including ravioli and bolognese sauce for lunch, plus two helpings of dessert.
For more vegetarian cooking, head over to Linda’s.