Dinner

I recycled the zucchini/parsley puree from yesterday, adding it to spinach tortelloni and spaghetti sauce. I'd made the sauce last week, and it wasn't my favorite at first: it needed a week to sit and let the flavors deepen together. I finally liked it this week, though I am still on the hunt for the perfect sauce recipe.

In any case, my husband argued that the blend of the vegetable puree, the spinach from the tortelloni and the meat sauce were an excellent combination. The zucchini had a bitter sting for an aftertaste, though he felt the blend was a smashing hit, bettered only by cheese, adding saltiness to tame the bitterness.

The recipe is a natural combination of flavors, yet the textures are interesting and new. I mustn't forget the power of fresh herbs to take a dish from good to memorable. I'm making peace with parsley with every new dish it enlivens!