What a wild and weird time. Truth? I’m choosing to believe God and the universe have us and are showing us stuff we need to know amid this covid-19 craziness. But more on that (and tons of resources for you) in tomorrow’s post.
TODAY. Let’s talk about what to do with all those fresh veggies lingering in your fridge and on your counter.
And your newfound time to cook more.
That’s one thing social distancing’s got going for it.
More time. More space. More rest. More availability. More pause. More breath.
And time spent at home. In your kitchen and with your family (or calling/facetiming family).
This one-pot, 5 veggie puttenesca sauce is just the thing to clear out that fresh produce before it goes bad and to warm up your fam with a cozy, hearty dish. Everyone at your table will LOVE it.
And it’s so easy and simple. Of course. I wouldn’t have it any other way. Because though you might have more time to cook and play with new recipes, simplicity always feels and tastes the best.
Make it, enjoy it, and then freeze leftovers. Because your freezer is ’bout to become your bestie for the next who-knows-how-long.
(PS– this lil recipe got cut from the 2nd cookbook, which btw is 50% off right now (!!), but I am still so obsessed with it and make it on the reg.)
5 Veggie Puttenesca Sauce
Makes a whole lot of servings, at least 8
1 bunch carrots (5-7 total), chopped
1/2 bunch celery (4-6 total stalks), chopped
2 red peppers, chopped
1 green pepper, chopped
2 heads broccoli or 3 zucchini, chopped (or whatever other veggies you want)
2 large cans fire roasted or diced tomatoes
2 teaspoons anchovy paste (or 1 canned anchovy or sardine, finely chopped)
2 tablespoons Italian seasoning or herbs de Provence
1 small can (1/4 cup) sliced black olives or capers
1 to 1 1/2 lbs ground meat or your choice (cooked separately) or white or garbanzo beans (optional)
2 teaspoons s + p, to taste
1 teaspoon crushed red pepper flakes
Directions:
In a large soup pot over medium heat, add a dollop of olive oil, and carrots and celery to cook. After 5 minutes, add peppers and zucchini/broccoli and let cook stirring somewhat often. When veggies begin to soften, add crushed tomatoes, spices and cooked meat/beans (if using). Adjust seasonings as necessary.
Serve with lentil or brown rice pasta or zucchini noodles, or polenta or quinoa or over arugula/spinach … or whatever the heck you want and have on hand. Use what you have! (Yup, cooking this counts as an act of self-care– I’d argue it’s the OG of self care– if you’re doing the ONE ACT A DAY challenge with me!) Tell me in a comment if you make this!
NOTE: For baby mamas— I leave out the salt until I pull half of the sauce for Noah, then add it in for us adults.
I hope you love this recipe and it keeps you and your family warm, healthy and happy!
Looking for little ways to take care of YOU during this weird time?
Grab my free guide with 28 self-care ideas (even when life is crazy) right here!