Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Recipes 9/19/15: Coconut Curry Pasta & Vegetables and Kicked Up Grilled Cheese

web pasta curryCoconut Curry Pasta & Vegetables

  • 12 oz rigatoni, ziti, or shells, cooked
  • 1-2 Tbsp olive oil for sauteing
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 red or yellow bell pepper, diced
  • 1 cup mixed string beans, cut to 1″ pieces
  • 1 15 oz can garbanzo beans, drained
  • ½ lb baby bok choy, chopped
  • 1 medium zucchini squash, cubed
  • ½ pint cherry tomatoes, halved
  • 1 cup coconut milk
  • ¼ cup white wine
  • 2 tsp curry power
  • ¼-½ cup water or broth
  • Salt and pepper to taste

Heat olive oil in a frying pan, add onions and garlic and cook until fragrant, then add the rest of the vegetables and cook until just soft. Stir in coconut milk, wine, and curry power. Add cooked pasta and additional liquid, as needed, and heat through. Season with salt and pepper to taste.

All the ingredients of the day!

All the ingredients of the day!

Kicked Up Grilled Cheese

  • Loaf of your favorite bread
  • Firehouse Jack (hot pepper jack) cheese
  • Bread and Butter pickles
  • Butter and/or olive oil

There are no exact measurements for this. Just slice the bread and cheese as needed, put slices of cheese and pickles on one slice,  cover with another slice of bread, spread some butter on the outside or just put a bit of olive oil on the bread or in the pan and grill away, toasting each side. Holly used cheese and pickles from West River Creamery, and bread from Mamadou’s.
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Recipes by Holly Pierce, aka Miss Holly
Chef, Wellness Consultant & Instructor
The Soul Chef

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