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from Pasta e Verdura Order bactrim online legally, My mom gave me a ton of summer squash from her garden last time I was up there, so I decided to use it all up in this fun pasta dish. There's just something about the zucchini being the same general shape as the pasta that makes my brain go "Wheee!" Probably because I am a nerd, purchase bactrim online. Idaho ID, Anyway, this was simple as can be, New Mexico NM N.Mex., New Hampshire NH N.H., you just made some spaghetti and sauteed the zucchini with some garlic and then mixed everything together with some basil at the end. Oh, order bactrim online, South Carolina SC S.C., and there were almonds in it, too, order bactrim no rx. Nebraska NE Nebr., And the almonds were crunchy and delicious. I halved the amount of pasta and doubled the amount of zucchini in the recipe, bactrim generic, Cheapest bactrim, and I felt that gave me a decent veggie-to-pasta ratio.

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Seitan is a Vegan Crunk Tester, Pasta from Pasta e Verdura This seitan was amazing. I made it for my Lost night, and everyone loved it, even the people who had never had seitan before. The seitan is all mustardy and sweet and delicious, and has the best ever texture from the breadcrumbs and pecans, which get just a little bit soggy from the glaze. Seriously, the mustard and the maple syrup are pretty much the best thing ever together, and the crunch of the breading just takes it to the next level. A++, will eat again. The pasta was really simple - just roasted beets & red onion & rosemary mixed with pasta and a little bit of balsamic vinegar and olive oil. It was really easy to make, although roasting the beets took a while. I love how the beets turned the pasta pink, and how the beet slices and the pasta kind of have the same shape. If I make this again, I'll probably saute the onion instead of roasting it, because the roasted onion was super annoying to cut up. Overall, a super simple but tasty and satisfying dish. Also, the leftovers were totally delicious with a little cashew ricotta mixed in. Local: Beets, salad

Pasta from Pasta e Verdura I've been seeing grilled romaine on a bunch of food blogs, and I'm always looking for new ways to use my CSA lettuce, so I decided to try it. I just grilled it in my cast-iron grill pan for a couple of minutes on each side and then served it with a vinaigrette sprinkled over it. It was super tasty - grilling the romaine brought out a really nice nutty flavor in it, and I really liked the slightly wilted texture. Even the boyfriend liked it, despite his anti-lettuce tendencies. The pasta was pretty good, although I think I should have used less pasta. I used a full pound, and the sauce to pasta ratio was pretty low. But the parts of the pasta that had lots of cabbage were really good - super savory, and the whole wheat pasta went well with the cabbage. This recipe originally called for parmesan, but I just threw a ton of nutritional yeast in there instead. Local: lettuce, cabbage

pasta from Pasta e Verdura My new favorite way to use small bunches of arugula - make pesto out of them! This pasta was awesomely creamy from the cashew ricotta, and had a great spicy kick from the arugula. Plus it was super easy, since it was basically making pasta and grinding up various things in the food processor. The bok choy I just sauteed with some garlic, crushed red pepper, soy sauce and olive oil. It was totally yummy. I love how bok choy stems get kind of weirdly creamy. Local: Bok choy, arugula

from Pasta e Verdura We needed a quick, carby dinner before a beer tasting that my boyfriend was throwing, so I made this. It was pretty much exactly what we needed: tasty, quick and easy to make, and filled with delicious carbohydrates, all ready to line our stomachs and make a cozy nest for the beer we were going to consume. Honestly, the broccoli puree by itself was a little bland, even though I added some crushed red pepper, but it was still tasty, especially with the addition of plenty of nutritional yeast sprinkled on top. I ate the leftovers from this with some nacho cheez sauce mixed in, and that was super good in an "I am five and eat my veggies smooshed up in cheesy pasta" kind of way. I used the broccoli stems even though the recipe told me not to, because it was all getting smushed up anyway, and broccoli stems are tasty and I'm not going to just throw them away when I could eat them, that is crazy. Local: Broccoli

hummus from Yellow Rose Recipes, Pasta from Pasta e Verdura I made the pasta sauce with cilantro and dill - not traditional pasta herbs, but they were what I had in the fridge. I thought the result was super tasty, which was fortunate because my boyfriend thought it was way too much dill, leaving me all of the leftovers. I love the way that raw tomato sauce eventually gets all juicy when the olive oil and the tomato juices mix up. This sauce also had a nice little bit of bite from raw garlic and red pepper. The red pepper hummus was also very delicious. I'm not a usually a fan of red pepper hummus when it's store bought, but this was made with a bell pepper I roasted myself on the stove, and garbanzo beans cooked from dry in the pressure cooker. It tasted really fresh and yummy, and the roasted pepper added a lovely little bit of sweetness. Local: Cilantro, dill, tomatoes, bell pepper

from Pasta e Verdura This was the perfect winter one-dish meal, all savory and hearty and comforting, as well as simple to make. (And it used up some of my many carrots.) You just make some lentils, and then saute the carrots and add a can of diced tomatoes and the lentils, and then add it to the pasta. It was so good, especially with my addition of nutritional yeast sprinkled on top. I served up big helpings of this in bowls for me, the boyfriend and our friend Liz, and Liz was all "I don't think I can eat all of this!" (twenty minutes later, as the last of her bowl disappears) "I guess I could eat more than I thought." I'm counting that as a vote in favor. Local: Carrots

from Pasta e Verdura My CSA has finally started giving me lots of exciting greens! This week we got dandelion greens and flat leaf broccoli, which I had never even heard of before. (It did smell like broccoli, and tasted like it when I tasted a little bit of it raw. I threw it into this pasta with the dandelion greens, so I couldn't really tell what it tasted like when cooked - like dandelion greens, I guess.) So of course, I cooked them my favorite way to cook veggies, with pasta. This pasta is just lemon zest, garlic greens, and toasted pine nuts. I have to say, I didn't taste the lemon at all, and I even added some lemon juice. But on the other hand, my greens didn't taste too bitter, which was what the lemon was supposed to accomplish, so maybe it all worked out. Overall, this was very tasty, although I think in the future I'll either cut down the amount of pasta or up the amount of veggies in these recipes. Local: Dandelion greens, leaf broccoli

from Pasta e Verdura The boyfriend made this! Yay boyfriend. So I can't really give you any details about how difficult this was to make, although he didn't end up covered in third degree burns or anything, so it can't have been that hard. I also remember there being some confusion over blanching tomatoes. I can, however, tell you that this was super delicious, in a straight-up-veggies-and-pasta kind of way. I made a salad to go with this, because pasta + salad is the pinkhairedgirl way. I asked the boyfriend if he would like to make a statement about this pasta, and he said, "I was a little frantic and nervous that I would fuck it up, but I was happy that it was well received." Awwww, so cute. Local: Arugula, tomatoes, salad fixins

from Pasta e Verdura I randomly found chanterelle mushrooms at Costco (!!), and I wanted to make something simple that would really bring out the taste of the mushrooms. This pasta with just mushrooms, lemon juice and garlic definitely fit the bill. I wish I had cut the mushrooms up into smaller pieces - this way, I tended to get a few big mushroom chunks in a bowl with a bunch of pasta. Other than that, this pasta was really good, and it definitely let the natural flavor of the mushrooms shine. This cookbook, Pasta e Verdura, is becoming my go-to book when I have an ingredient I'm not sure what to do with, since it's entirely recipes of pasta and vegetables. The ratio of pasta-to-sauce in the recipes tends to be pretty high, but other than that I've really liked everything I've made from it. The recipes in it tend to be the perfect way to showcase gorgeous, fresh produce, and they all cook up relatively quickly. (Plus, I'm a total pasta junkie.)