This past summer, Ridge house became a hub for all things foodie as busy schedules began to simmer down and cooking began to fill up free time! The kitchen was definitely the ‘it’ location and each night lots of Ridgelings would gather ’round to make delicious dishes together. On one particular evening, I remember walking into the kitchen with Aspen (the other half of the ‘Jaspen’ unit) and seeing a multi-colored wave of chopped vegetables sitting upon several cutting boards spread out over all available countertop space. Tomatoes, bell peppers, onions, cauliflower, eggplant, mushrooms, asparagus, carrots, potatoes, broccoli–just about every vegetable known to man was present! From homemade Japanese ramen and stir-fry to sandwiches and lasagna, Ridgeling chefs were whipping up all kinds of veggie-licious combinations. Overjoyed with such a beautiful sight, Aspen and I jumped right in and quickly added tomatoes, mushrooms, onions, broccoli, and carrots to this already obscene amount of plant biomass. We decided to make a batch of whole wheat pasta with homemade tomato sauce, mixed vegetables (of course) and cheese, and an appetizer of caprese salad with heirlooms, fresh basil, and chunks of white cheddar.
Obviously it was a great night. VEGGIE FEST OH YES!!