As a cook, there is only one thing that inspires me more than a fridge full of farm fresh produce and that is one full of leftovers, little bits here and there from restaurant visits, school workshops and previous dinners.
After a terrific day at Eli’s Farmers Market and an amazing afternoon as a White Sox fan, I wasn’t in the mood to make a big dinner from scratch. Plus, after far too many days and evenings of meetings, workshops, etc. my fridge was a disaster in desperate need of organization.
I took a little garlic from the Learning Shed, half an onion from Nichol’s and sauteed it with the remainder of the package of Italian sausage from Cedar Valley Sustainable Farm. Adding a little flat wine mixed with Tomato Mountain pasta sauce, which was dressed up with some pesto made from basil leftover from last Wednesday’s Sprouts demo. Partnered with garlic bread from the freezer, made from housemade Blue Marble butter “churned” in my Kitchen Aid mixer, it couldn’t have been a more satisfying meal.