A staple dish in our house is pasta with a meat sauce, I make it at least once every couple of weeks. I recently adjusted my standard recipe by using ground turkey instead of ground beef, and removing the jar of pre-made sauce to lower the calories and make it a little healthier. Everyone agrees that it makes a much lighter, healthier meal and they don't feel so full or heavy afterwards.
So, a while ago we hired a gardener to clear the awful hedges out of one side of our front garden. Once that was done, we had them install sprinklers and I started planning how the garden would look and what plants I wanted. In the meantime I had a packet of wildflower seeds so I let Miss M scatter them around the garden bed. I figured they would grow (or not), flowers would bloom (or not) and then they would most likely die off before I was ready to get to some serious planting. Instead, tomato plants began to grow … and grow … and grow. They are now hanging over our driveway, and the neighbors driveway and they are out of control, but I cannot cut them back, because there are tomatoes everywhere and they are starting to ripen. Just look at what we picked this week:
There are still many more tomatos that we are waiting to ripen so the kids can pick them. So my pretty garden is left on hold for the time being until the tomatoes stop coming and I can cut the plant back and figure out a way to transplant thethem to the backyard.
In the meantime though, we'll be using a lot of tomatoes throughout the summer.
I used the entire punnet above to make this turkey meat sauce.
- 1 pkg ground turkey
- 2 1/2 – 3 cups tomatoes (diced)
- 1 cup baby spinach (roughly chopped)
- 1 yellow onion (diced)
- 3/4 cup vegetable broth
- 3/4 cup red wine
- 1/3 cup tomato sauce
- 2 tbs fresh thyme
- 1 heaped tsp chopped garlic
- 1 tbs extra-virgin olive oil
- pinch of salt and pepper
In a large, deep skillet, brown the turkey. Add the onion and garlic and cook until softend.
Toss in the tomatoes, spinach and tomato sauce and cook until the tomatoes are softened. Pour in the red wine and vegetable broth and turn the heat down to simmer. Add the thyme, salt and pepper and simmer until some of the liquid is absorbed, about 10 minutes – while the pasta is cooking and bread is warming in the oven.
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