YA variation on pasta, salad and sausages. This one involved tortellini, a sauce made from whole tomatoes, mushrooms, garlic, fresh basil and oregano, diced onions, diced yellow bell peppers, chopped up summer squash, sliced japanese eggplant, canned artichoke hearts and peas, and sliced asparagus. Lots and lots of fresh veggies, all sautéed together with some olive oil and left to cook slowly for a while on top of the stove. The sausages were store-bought, chicken with artichoke and with mushroom varieties, and far better than the fancier varieties I’ve been dabbling with lately.
The salad was one of my crazy affairs, with a whole bunch of chopped up endives and a shredded raddichio, along with a grated carrot, chopped green onions, and a pack of micro-greens, first tossed with lime juice, then with a store-bought cilantro dressing from TJs, that was really quite nice. Dessert was an apple pie that T&G brought, with ice cream over the top, of course .