Hearty fall peperonata

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Fall is here. Yey! For weeks now I’ve been hoping for the season to change. Anyone who’ve been nursing through excessive heats will understand me. I know I’ll regret the end of summer soon enough, when the temperature will drop and it’ll became freezing. But for now I’m thrilled by crisp air, sunny and not-too-hot afternoons and colourful leaves:)! And the harvest market! Here in Montreal The Market is the place to be: full of little gourmet foodie boutiques and fresh off the field produce. Last time I’ve been there I came home with these huge colourful bell peppers and amazing ripe tomatoes. And that’s a call for hearty fall peperonata! Full of flavour, chunky and utterly satisfying on a cold fall afternoon.

Bell peppers
5 big ripe tomatoes
(or 1 can if diced tomatoes)
5 Smoked sausages
1 cup mushrooms
1 cup colourful potatoes
3 carrots
1 small eggplant

4 cloves of garlic
Pinch of dried chilli
Pinch of cardamon
Pinch of dried ginger
Salt & pepper

Cut veggies. Stir fry peppers, carrots and eggplant( cut in small cubes) for around 5 to 7 min, meanwhile cook potatoes cut in slices, and sausages (separately lol). Pour tomatoes cut in cubes (or canned) over your veggies, add pressed garlic and spices. Let cook for around 20 minutes on medium heat. Add sausages cut in slices and potatoes. Let it simmer together for a couple of minutes. Serve with fresh Italian bread. Enjoy !

Red pesto & leek cheesy vegetarian pasta

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I’m always on a hunt for easy weekday pasta recipes, are you ? This one is ready in less than 20 minutes, and it has basically 3 main ingredients : red pesto, leek and gruyere ( or cheddar if you prefer). Yes, you can make your own red pesto, I’m sure it will be delicious :)! I bought mine. I’m convinced it’s pretty easy to make, all you need is sun dried tomatoes, olive oil, and Parmesan cheese.. But for now, I’m too lazy of a mom to try it. Maybe one day I’ll make one, and then I’ll try to convince you to never buy it again.. But for now just buy your red pesto, and spend this extra time with a cup of coffee (or tea, or wine ).. So coming back to this yummy red pesto & leek cheesy pasta, I’m sure you’ll love it! It’s a great busy evening recipe, and you can make it really healthy too, just use whole grain pasta and cut a bit on cheese ;)!

1 big leek
1 big onion
2 table spoons of red pesto
1 cup gruyere cheese (or cheddar )
Fresh basil

Cooked pasta

Cut onion and leek, and cook it on olive oil until semi transparent. Add red pesto and pasta, toss in the cheese, leave on medium hight for around 2 minutes, or until the cheese has melted. Serve with some fresh basil on top. That’s it. Super easy right? 🙂 yet so good ! I hope you’ll enjoy it :)!