Out on the farm we are half-camping with minimal supplies to keep us going. There’s a nice flat on the property but we don’t want to move too much in because we’ll just have to move it out when the house is ready to occupy. Which is no real reason to be short of food, yet still, we haven’t stocked the kitchen with much. But Frank’s a great cook and has been feeding us well off some pretty basic ingredients.
Recently we looked around the property and figured we’d forage for our dinner. The rose garden is a Sleeping-Beauty-like mass of weeds, many of which are actually cherry tomato plants.
The pecan orchard is dropping nuts by the bushel.
Those seemed like a great start to our newly created Tomato and Pecan Pasta recipe:
- 1/2 onion
- 1 clove garlic
2) Sprinkle with fresh oregano and thyme (thankfully, one of the first things we moved was some pots of herbs and seedlings – I’m not going without a garden all winter!)
3) Add 1 cup cherry tomatoes and 1/4 cup crushed pecans then simmer for 10 minutes until the tomatoes are soft and starting to burst
4) Pour in 1/2 cup coconut cream and continue simmering until warmed through – about 5 minutes
5) Serve over pasta
Wow! Seriously, this could be a signature dish at any Michelin restaurant.