FREEZER FIXES WHEN YOU'RE DOWN TO THE WIRE!

Whenever I make pesto, I store some in an ice cube tray and use it throughout the winter and spring seasons. A cube of pesto can be resuscitated and added to pasta, soups and lots of savory dishes to add a burst of flavor.  It's also great when you're trying to use up all the food in your fridge and need something special to pull off a meal. I pulled a couple of cubes out this evening to make a quick and tasty meal with some chicken sausages.

ON THE CUTTING BOARD:

Pesto, last of the garden tomatoes, chicken sausages, 2 cups of orzo, shredded cauliflower (yep, the same stuff from last time), spinach, garlic, sesame seeds, olive oil.

STEP ONE:




Fry up the sausage in a bit of olive oil.  Add the fresh tomatoes and garlic. Cook until garlic is golden and still soft.  Put water on to boil for the orzo

STEP TWO:





Toast 1/4 cup sesame seeds until golden and then simmer in 2 T. of olive oil.  Add a scant tsp. of turmeric and a pinch of sea salt.

STEP THREE:




Add shredded cauliflower and spinach to the sesame seeds and mix together. Allow to cook until the spinach just starts to wilt. Turn off the heat.

STEP FOUR:







Prepare the orzo and add the pesto cubes and tomatoes.

STEP FIVE:



Arrange the orzo, tomatoes, the cauliflower, spinach and sausages on a platter.
Grind some fresh pepper on top.

This meal is easy, healthy and tasty.  Start to finish: 30 minutes.


ALLA VOSTRA SALUTE!