Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, March 25, 2018

Quick And Easy Pan #Sauce #Recipe!

Hey Everyone!! :-)

This is just a really quick, easy pan tomato sauce that's good served over almost anything. Enjoy! :-)

6 tomatoes diced
2 zucchini chopped
1 fennel bulb cleaned and chopped
1 onion chopped fine
1 28oz package button mushrooms sliced
2 cups fresh basil chopped fine
2 cups fresh oregano chopped fine
1 cup fresh parsley chopped fine
8 cloves garlic minced
2 tbsp fennel seeds
4 tsp red pepper flakes (optional)
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup water
Salt and pepper to taste

In a large, deep-sided skillet, put a quarter cup of the olive oil with the onion and saute until the onion starts to caramelize. Remove the onion from the skillet, reduce the heat, and add the rest of the olive oil, the fennel seeds, the garlic, and the red pepper flakes (optional) and heat gently until the seeds start to perfume the air. Add the zucchini, fennel bulb, and mushrooms to the skillet and increase the heat slightly. Cook until the vegetables start to wilt and add the onions back to the skillet. Deglaze the pan with the vinegar and water and simmer for a couple of minutes. Add the tomatoes to the skillet and stir to combine the ingredients. Add the oregano and half the basil and simmer over low heat until the tomatoes break down. Remove the sauce from the heat and stir in the rest of the basil and the parsley. Serve hot over pasta, rice, couscous, quinoa, or a nice, toasted crostini.

Buon appetito!

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