Tonight’s dinner required some last-minute substitutions,
but that’s OK! It just goes to show the
versatility of the baked pasta
dish that has become one of my favorite go-to impressive-but-easy
dinnertime selections. No penne? Add rotini!
Or even macaroni. Does your
package of chorizo have a gaping hole that you somehow failed to notice prior
to leaving the grocery store? Add extra
mushrooms! Lactose-intolerant? Add Daiya mozzarella to the top! And so on and so forth.
Tonight, rotini was part of the plan, but so was a package
of vegetarian chorizo, which I was going to slice into coins. Unfortunately, it had a hole on the back of the
package, and no discernible reason for developing such a thing in the
refrigerator. More frugal cooks may have
shrugged it off and moved on, chorizo in tow, but not me. This recessionista has her limits. :)
Thankfully, I had a second jar of sliced button mushrooms in
the pantry, so I added them into the lasagna pan in the chorizo’s stead and carried
on with my life. I also added half a jar
of capers, since I was rooting around in the cabinet and they were sitting
there so prim and proper.
As far as the salad goes, no substitutions were needed! The lettuce is growing strong and plentiful
in the back yard, and I had a new container of cherry tomatoes ripe for the
eating. Add in a can of green olives and
slices of fresh spring onion from Great
Country Farms, and it was a salad that couldn’t be beat!
:)
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