When deciding what to make this week for the blog, I found this ragu in my notes. It literally said, “Made the most awesome ragu tonight! eggplant, carrots, onion, garlic, zucchini, summer squash, kalamata olives, tomato paste, beef.” That’s what I had to go on and i wrote it down about 3 years ago. With a note like that, I had to make it…and make a recipe for it!
We discovered raw food a few years ago. This raw spaghetti and marinara is surprisingly filling and full of fresh flavors. I love this for spring since it is fresh and light; perfect as the nights start staying lighter longer and getting warmer. It’s also really healthy and low calorie, perfect to start getting ready for summer swimsuit season.
We belonged to a CSA (Community Supported Agriculture) when we lived in Austin. At one point of the year, we got a TON of zucchini! I didn’t know what do with it. I just has so much! It was then I created this casserole. I know, I know. Casserole is something mom used to make in the 80’s. But trust me, this isn’t like her’s…there is not Campbell’s Soup used in this!
Just in time for TACO TUESDAY tomorrow! So this recipe was a total accident, and here is the story behind it. We had just moved to Austin. I had a temp job, Walter hadn’t found anything at that point. Honestly, we were poor! The money we saved up for the move was running out and payday was almost a week away. So, when hunger strikes and you have to get creative with what you have in the fridge, a recipe like this comes around. I literally used foods that were left from preparing other meals. Continue reading