Last Friday, that thing happened when you realize you have 30 minutes to get dinner on the table for your family and you have no plan...at all...zero...zilch. Somehow between the pantry and the fridge I was able to together and on the table in time.

When my herbs are growing, I'm going to try this with dill instead of the parsley.  I'm thinking this would also be great with cooked chicken in place of the salmon, cubed pieces of butternut squash in place of the peas, and crumbled sage for the herb.

pasta with cream sauce and whatever

10 ounces of pasta (I used farfalle)

2 Tablespoons and 5 Tablespoons of butter divided

1 cup frozen peas

1 cup heavy cream

1 can cooked salmon

1 cup fresh grated parmesan cheese (divided into half)

nutmeg

parsley

Cook the pasta in salted water for 10 - 12 minutes.  Drain.  Set aside.

In a large skillet, melt 2 Tablespoons butter, stir in frozen peas and cook until tender.  (5 minutes or so)

Add remaining butter and cream and stir occasionally.  When the mixture is warm, add salmon and one half cup of the parmesan.  Season with salt, pepper, and nutmeg.  Let the sauce simmer for a couple of minutes and then add drained pasta.

Stir in remaining cheese and herbs.

Set the table it's time to eat.

It seems I'm finally getting things right.

At least when it comes to stir-fry.

I have been practicing every week with veggies from our CSA.

The spouse is thrilled.

And lulu and cj look great with their chopsticks in hand.  Of course, she will only eat the rice and he uses them to pick up crackers.

But to be honest, I'm afraid if I don't get this recipe written down I will forget it by the time the CSA veggies start rolling in again next spring.

And I most certainly don't want to forget my secret ingredient, because nothing says stir-fry like Noilly Prat.

csa stir-fry

1 pound ground pork

some form of chopped garlic (I've been using garlic scapes lately)

chopped onion

shredded greens (bok choi, cabbage, or kale)

1 Tablespoon toasted sesame oil

3 Tablespoons soy sauce

1/4 cup vermouth

1 Tablespoon sugar

extra vegetables are nice too (like peas or broccoli)

If using extra vegetables, blanch them in boiling water for a couple of minutes and then set aside.

In a very hot, large skillet or wok, brown the pork with the garlic, onion, and some black pepper.  Stirring constantly, add sesame oil and vegetables.  Cook for 2-3 minutes.  Add greens.  Cook for another couple of minutes, until greens wilt down a bit.  Add soy sauce, and vermouth.  Stir well.  Add sugar.  Cook for about 3 more minutes.

Serve over rice.  We also like it with a drizzle of sweet and sour sauce on top.

This can also be used to fill egg rolls.

Sometimes I forget the sugar.