Read my week 23 #52tries post here.
A Summer Goulash
Inspired by my Summer's on the Farm with my Grandma Dorothy + Grandpa Tom
An equal parts soffritto: 1 red onion, mixed sweet peppers, carrots, celery + 2 minced garlic cloves, salt & pepper cooked low and slow until soft and fragrant (25 minutes).
1/4 c orange muscat vinegar (cook off for 5 minutes in soffritto)
26 oz diced tomatoes
3 c organic vegetable stock
1 box pasta shells (or whatever shape you'd like)
(just make sure there is enough liquid to cover your pasta and bring to a simmer until pasta is "el dente").
Freshly grated parmesan
(My grandma would also mix in ground beef from Eichman's).
The meal must have made Tommy feel cozy because half way through he asked to go put on his pj's. #everythingisawesomewhenyoueatgoulash
And find a perfectly simple homemade green goddess dressing by Terri here.