I had the best day today. Oh to be well again!
I woke up and made breakfast for my daughter. If you didn't see the earlier post, I made her Gluten Free Cinnabon Pancakes. Oh my. I think I will dream about those babies tonight.
I putted around my kitchen for a few more hours prepping meals, making chicken stock, slicing and dicing veggies. Next thing I knew it was lunchtime. Never fear! I just went grocery shopping and my pantry is full. Since I made her such a heavy breakfast, I wanted to go for a light Vegetarian dish for lunch. A little of this, a little of that and lunch was ready. What did I make?
Tomatoes, Black Olives, Garlic, and Feta Cheese GLUTEN FREE Linguine
adapted from Food and Wine
1 1/2 pounds Cherry tomatoes sliced into 3rds
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 package 8oz quinoa linguine
6 tablespoons olive oil
3 cloves garlic, minced
In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, 9 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.