Here’s a dish you can make on the go. Just be sure to prepare the green curry sauce beforehand. You can keep it in the freezer. This recipe is perfect for days that I don’t get enough healthy greens in my diet and need to pack them in.
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Sometimes when, I'm really busy, an entire day will go by and it will dawn on me that I didn't get my fix of enough greens. Other times I just crave them. The following coconut green curry recipe was designed to be easily stored and readily available in times when I lacked my greens. One of the best parts of this veggie overload is that It can be eaten as a soup or a sauce.
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One of my staple batch cooking recipes happens to be my homemade tomato sauce. It's the absolute simplest recipe, with just 4 ingredients, and I'm certain to make enough to freeze so it's always on hand. The finished product can be converted into multiple sauces and soups. When serving it over pasta I typically only add crushed red pepper. When making an eggplant parmesan I've been known to also include some Italian seasoning to transform it into a sauce with more depth.
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Now, I don’t know about you but this girl craves pasta sometimes!
I was at the store and saw fresh English peas which immediately made me think of tossing them over some pasta with mushrooms in a light savory sauce. I don’t know where these cravings come from but when I have them I just roll with it. I’ve also been trying to come up with creative ways to use sage as I have a beautiful purple sage plant in the kitchen that's screaming to be used.