I’ve waited all year for this. Zucchini, yellow crookneck squash, green peppers, green beans, tomatoes and eggplant. The veggies are starting to ripen faster than I can cook them. It’s wonderful!
So, here’s last night’s supper.
I started by making an Alfredo sauce. It’s easier than you think.
Start by melting butter (the real stuff, please) slowly in a sauce pan. This is not quite one stick of salted butter, about 6 tablespoons.
Next, add some diced garlic. I used the rest of my rosemary roasted garlic.
Now for the heavy whipping cream. Add it slowly, about 1/8 of a cup at a time to allow it to warm slowly on medium low heat. It took me a few minutes to add the full 2 cups, stirring frequently. Don’t rush this part or the butter will separate, leaving a greasy mess.
Now for the parmesan cheese. Add about 1 cup, finely grated. I used to be too intimidated to buy that expensive wedge of parmesan, but then I found out how far it goes! One wedge will last me a few months, and we eat this cheese a lot. I use my Kitchen Aid grater attachment to grate it up, one small piece at a time. I leave the larger piece of the wedge in the fridge, wrapped tightly. It keeps longer if it isn’t grated.
Leave this yummy concoction on a low heat setting to simmer, stirring frequently. Don’t rush this yummy goodness. It will take about 30 minutes for it to thicken up. Feel free to dip a spoon in from time to time to taste-test. Add salt and pepper as you like.
Now, for the veggies. I cut up an eggplant and soaked it in a small amount of buttermilk.
Then, they moved to the whole wheat flour with salt and pepper…
Into some sizzling hot oil. I don’t know enough about preparing eggplant to do anything other than frying it, but it sure is good. Our supper didn’t include any meat, so I figured this would fill that crave.
Sam helped by eating raisins and playing with some measuring spoons and cups.
With the eggplant out of the way, I rinsed my pan, added olive oil and all those yummy diced veggies with salt and pepper. Look closely and you’ll see yellow squash, zucchini, peppers, and green beans. I cooked the veggies until they just started to tender up a bit, adding some yellow cherry tomatoes at the very last moment.
Add a little angel hair pasta, and it’s the perfect summer meal.