Recipe Thoughts

Idea for Recipe

Source: http://www.ivu.org/recipes/italian/pasta-and.html

Pasta and Vegetable Toss
From Marilyn Rich

Ingredients
3/4 cup rotini noodles or elbow macaroni
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 x 9 oz package frozen artichoke hearts thawed
1/2 cup thinly sliced carrot
1/4 cup sliced green onions
1/2 cup reduced-calorie Italian salad dressing

Instructions
Cook pasta adding broccoli and cauliflower to boiling pasta for the last minute of cooking.

Drain.

Rinse with cold water; drain well.

Cut artichokes in half.

In a large mixing bowl combine pasta mixture, artichoke halves, carrot and green onions.

Add the Italian dressing; toss to coat.

Cover and chill for 2 to 24 hours.

Serves: 6. Preparation time: 2 hrs.


Local Availability

According to the Natural Resources Defense Council, the following foods are available to use for the salad:

Artichokes
Broccoli
Carrots
Cauliflower
Green onions

According to the recipe, this is all of the main ingredients that come fresh.


Thoughts about what the recipe should be...

When creating the recipe for the Garden Potluck, the following should be considered:

-Whether or not the food is local and seasonally ready
-Can it be purchased organic
-Can it be reasonably priced

These will be important because the whole point of creating a recipe would be to make ones that would come in handy in the future that would be healthy, taste good and be reasonably priced and or cheap to buy. That way, it will be easier to know how to eat healthier and cook in the future.