Week 3 - Day 3

*Avocados contribute nearly 20 different types of vitamins, minerals, and phytonutrients that help your body function normally, and are thought to prevent many chronic diseases.  

Find out what phytonutrients are 

in the Healthy Home Ec book beginning on page 116.

*Today's recipe includes many fresh vegetables.  Always use fresh and locally grown if possible.  

Living bodies need living food to stay alive.

Gather your ingredients.

I only had the yellow tomatoes for this recipe, but you can use vine-ripe red tomatoes.  

Because I like the red color in this pasta recipe, and because we love the taste, I also used sun-dried tomatoes.

Remember, cooking is an art as well as a science.  Don't be afraid to be creative in your cooking.

If you love onions or fresh peas, you could also add those to this recipe.

I used my fresh-frozen corn, but you can use a good store-bought brand.  Organic is available.

I usually use a whole wheat pasta, but saw this at the store.  It looked interesting, so this is what I used for today.  I liked using a different variety.

There is a wide variety of pastas to choose.  Gluten-free is also available.

Stir the pasta frequently as it boils to prevent sticking.

Mix the dressing.  Set aside.

Wash, then cut the vegetables.  Remove the inner seeds from the green pepper.

Slice the avocado around the pit, then twist into 2 halves.

Once the blade is in the pit, twist the knife and pull out the pit.

Discard the pit.  Peel and dice the avocado.  

Rinse the pasta well with cold water after cooking and draining.

This removes excess starch, and stops the cooking process.

Add the diced veggies to the rinsed and well drained pasta.

Mix together gently.  Then add the dressing and mix again.

 The finished product:

I first made this recipe with my sister in Kalamazoo, Michigan

after we stopped at a Farmer's Market for fresh vegetables.

If you like to cook with friends or family,

invite them to share this lesson with you

and enjoy sharing a meal together.  

Good fellowship is a beautiful thing!  Enjoy the rest of your day!

We've been freezing our own corn since we were first married.
Fresh sweet corn, locally grown, when it's picked perfectly ripe in season
makes the best frozen corn.
Store bought doesn't even come close.
If I write a sequel Healthy Home Ec book,
I'll put "freezing your own sweet corn" in it.
These are my oldest 2 children when they were young
husking corn in the bucket of the tractor of all places!
When you freeze more than 140 quarts of corn per year,
everyone needs to help!