Here are some more photos of the veggies that went to feed 25 student leaders fighting for real food on their campus and in the world. And boy howdy, did we eat some real food. Real good food.
We had beet and kale salad, million-veggie stir fry, all-organic french toast, cantaloupe melons from Langwater farms, cabbage slaw with soy sauce and honey, homemade yogurt, roasted tomato pasta, and a million more delicious masterpieces.
Are you overloaded with tomatoes? Here’s a recipe that Mama Bechtel makes to deal with the overwhelming amount of tomatoes that fill our kitchen each August and September, since you can use any amount of tomatoes and it freezes very well. In the same way that a dog will eat until its stomach explodes, I will eat this until my face falls into the plate. It’s that friggin good.
Roasted Tomatoes with Pasta
20 plum tomatoes, or 12-15 large tomatoes, seeded and chunked
½ cup good olive oil
3 TBSP balsamic vinegar
4 large garlic cloves, minced
4 tsp sugar
kosher salt and pepper to taste
1 cup basil leaves, very coarsely chopped (or whole)
1 cup mozzarella, shredded or chunked
1 bunch spring onions, chopped into ½ inch pieces
16 oz pasta
Put tomatoes and ½ cup basil leaves in glass baking dish, facing up and one layer thick if possible (may require two baking dishes). Mix oil, vinegar, garlic, sugar, and salt/pepper together, and pour over tomatoes. Bake at 275 for 2 ½ to 3 hours until caramelized.
Can cool and simply layer with sliced mozzarella and basil leaves, and drizzle with more balsamic, freeze, OR make the pasta version below.
When tomatoes are done and still hot, boil noodles. Chop onions. Drain noodles, toss, with tomatoes, onions, more basil leaves, and mozzarella. Serve immediately. Serves 6-8 generously.