Monday, May 18, 2009

Trader Joe's Tuesday on Monday

I know I'm supposed to wait until tomorrow but I can't cause I just made the best incredibly fast impromptu al fresco dinner. Yummy.

My new love can't eat garlic. So, I made a tasty alternative to a tomato sauce without garlic, and a simple salad to precede it!

Summery Al Fresco Salad & Pasta -- Perfect for a Warm Evening
(Enough for Two with a little leftover Pasta for the next day)

Trader Joe's Shopping List

Veggie Section
Tomatoes - I use the ones still on the vine
Fresh Chives

Cheese Section
Reggiano Parmigiano (or the parmesan of your choice...)

Canned Goods Section
Artichoke Hearts (not marinated)
Chopped Olives
Pappardella/Egg Noodle Pasta
Olive Oil (if you don't have)

  1. Walk in the Kitchen!
  2. Start boiling water - salted and a dash of olive oil.
  3. Slice avocado and tomato and arrange on salad plates. (I use one small avocado and two tomatoes for each person)
  4. Drizzle with lemon and course salt. Set aside the salad plates while you...
  5. Sautee olive oil, chopped tomatoes, the can of artichoke hearts and can of olives.
  6. Add salt, pepper, etc. to taste.
  7. When water boiling, add entire package of Pappardelle/Egg Noodles.
  8. Chop chives
  9. Pasta should be done now! So drain it, for the love of God!
  10. Toss everything together!
  11. Serve the avocado & tomato salad first.
  12. Then serve the pasta! It's OK that it cools to room temperature while you eat the salad.
  13. Grate a little parmesan over the pasta just before serving.
  14. [and if appropriate, kiss the love for whom you made the meal!]

Buon Appetito!

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