I am as excited for the opening of my local Farmers Market as a five year old kid who was told she can have ice cream after dinner. And that’s very excited.
Spring has not yet sprung , which is making me all the more anxious for warmer weather and fresh produce. I need sun-kissed tomatoes and sweet, vibrant strawberries to make their way into my daily diet. I can no longer tolerate frozen berries and vegetables; I need nature’s candy for sustenance! Because of my aching desire for food straight from the farm, I plan on hurrying my booty over to the grand opening of my Farmer’s Market immediately after school Wednesday. This will give me a chance to chat with fellow foodies and farmers, but most importantly, it will give me a chance to pick up some more heirlooms for this recipe. I know it’s way too early for tomatoes, but I’m forever hoping for an early harvest, however unlikely it may be.
Of course if I don’t find my beloved tomatoes, I will head over to my local grocery store and pick up a few because I don’t know if I can go a week without this pasta dish. Balsamic vinegar and tomatoes is a match made in heaven, and this combination pairs perfectly with pasta. For those sweltering days of July, I know that I will be preparing this bruschetta topping rather than sweating over a hot stove of marinara sauce.
I love bruschetta, so I wanted to experiment with changing up the traditional recipe. Insert lentil pasta. I mean who needs a baguette for bruschetta when you have Modern Table Meals by your side? Actually, I take that back. Give me a baguette on the side. You can never have too much bread.
- 2.5 cups heirloom tomatoes, chopped
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- ¼ fresh basil, chopped
- ¼ tsp garlic salt blend (Trader Joe's has an excellent blend!)
- ¼ cup fresh mozzarella, cut into cubes
- 1.25 cups Modern Table Meals mixed lentil penne
- Combine tomatoes, vinegar, garlic, basil, and salt and mix in a bowl. Let the flavors meld in the refrigerator for at least 30 minutes.
- When your bruschetta has marinated and ready to go, bring a medium-large pot of water to a boil. Cook pasta according to directions. (I cooked mine for about 8.5 minutes)
- Strain pasta and top with bruschetta and mozzarella.
- Serve immediately.