Eating healthy seems to be on everyone's mind these days. What better way to be certain you know where your food comes from and to guarantee the freshest flavors than to grow it yourself? Not only is it a rewarding experience but your food will taste better too.
The less time it takes for food to get from the garden to your plate, the better the flavor. When I want a garden lunch salad, I pick my lettuce, tomatoes and other available ingredients. After washing and chopping, they go right into my bowl before they need to be refrigerated.
It isn't unusual for me to traipse out to my edible garden with a flashlight and scissors in hand while I'm cooking the evening meal for our family. I'm looking for savory herbs to add to whatever is on the menu. So often the right herbs make all the difference between fresh- and ordinary-tasting recipes.
Recently, after working in the garden all day, I chopped up parsley, basil, chives and Cuban oregano to create this quick marinara sauce recipe. I added leftover grilled chicken, and poured all of it over garlic-sautéed spaghetti squash.
Meems' Chunky Chicken Marinara Sauce
1 large yellow onion, chopped
2 tablespoons olive oil
6 or 7 cloves garlic, chopped
1 15-ounce can organic diced tomatoes or fresh organic tomatoes
1 28-ounce can organic tomato sauce
2 teaspoons dried organic oregano
3 to 4 leaves fresh organic Cuban oregano, chopped
1 large handful each of organic flat parsley, curly parsley, basil and chives, all coarsely chopped
1½ cups grilled chicken breast, chopped or sliced
In a medium saucepan sauté onion in olive oil about 5 minutes until clear. Stir in garlic and blend until soft. Add tomatoes and tomato sauce; stir together. Cover; simmer 25 to 30 minutes. Uncover. Add all herbs and stir together. Cover; simmer on low another 10 minutes. Serve over your favorite pasta or, for a healthier choice, spaghetti squash.
What's your favorite garden recipe?