Wednesday, June 13, 2012


On March 8th I posted a blog for a tomato-less pasta sauce.  This is truly one of my favorite sauces.  I've now made it numerous times and am always looking for ways to kick it up a notch.

I now pick lots and lots of fresh greens from my garden / beet tops, Swiss chard and spinach.  Wash and cut these up.  Put in a bowl and simply wilt these when you add the fresh cooked whole wheat gnocchi. 

Pour over the hot white bean sauce.  Season with pepper and Vegan Parmesan. 

Can't ever get enough greens!

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