So I got this in an email recently from a dear friend of mine who moved away (Hi, Brooke!). A recipe chain share. I’m not a gourmet cook but I try to eat healthy and experiment with food ideas when I get time, so I thought this was a great idea to pass along.
I’ve included the text from the email below that you can cut and paste to send to your friends. I’ve also included one of my favorite and easy recipes. Have Fun!
“We are participating in a collective, constructive, and hopefully TASTY experiment. As such, you have been invited to be part of a recipe exchange concept. We hope you will participate. We have picked those we think would make this fun.
Please send a recipe to the person whose name is in position 1 (even if you don’t know him/her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it, it is one you make when you are short of time.
After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only my and your name should show when you send your email. Send to 20 friends BCC (blind copy). You should receive a ton of recipes. It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once. “
I LOVE this one, hope you like it too 🙂
1/3 cup balsamic vinegar
1 1/2 tablespoons soft brown sugar
to make syrup, put vinegar & sugar in small saucepan, stir over medium heat until sugar dissolves, reduce heat and simmer for 3-4 mins or until sauce becomes syrupy. take off heat.
1 cup fresh peas
2 large zucchini
2 lasagna sheets
3 oz arugula leaves
1 cup torn basil
2 tablespoons extra virgin olive oil
1cup semi dried tomatoes
1 cup low fat ricotta cheese
~Boil salted water in large pan, blanch peas, asparagus & zucchini in separate batches until tender, refreshing in cold water. reserve the cooking liquid.
~cook the lasagna sheets for 1-2 mins, until al dente, refresh in cold water & drain well. cut each sheet in half lengthways.
~toss the veggies and arugula with the basil & olive oil. season.
~assemble with a strip of pasta on a serving plate, one third on the centre and two thirds overhanging. place a small amount on the center third, topped with some tomato and ricotta. season lightly and fold over one third, top with another layer of salad, tomato and ricotta. fold back the final layer of pasta. garnish with a little salad. repeat with the other strips of pasta.
~just before serving, drizzle with the balsamic syrup.