In a large saute pan grill green peppers, cubed potatoes and mushrooms with a little butter and canola oil. Add some thyme and crushed chili pepper flakes. 

In a blender add 1 cup of Greek yoghurt along with 1/2 tsp fresh ginger, 1 ripe roma or two cherry tomatoes, a bunch of fresh cilantro and lemon juice, salt and pepper and one Serrano pepper. Blend till smooth. Serve with sourdough toast.

My Daughter and I Make Spaghetti

Spaghetti with Marinara Sauce, Mushrooms and Asparagus

My daughter and I made dinner together today. If you ask her how she made the sauce she will tell you  " first heat the  pan and put oil and then dad will Put a chilli and then I will put the onions" ... And she would be right.

Add the onions and garlic with a few chili flakes to good olive oil. As the onions begin to clear, add half a green pepper or capsicum diced along with a dozen whole button mushrooms. Add two fresh ripe diced tomatoes and cook together over low heat till the tomatoes are done. Add mint oregano and thyme : dry or fresh. Salt and pepper to taste and a jar of your favorite organic Marinara sauce or a can of diced tomatoes. Simmer covered over very low heat till warm or the canned tomatoes are cooked.

Serve over half whole and half regular spaghetti cooked al dente. With a good mozzarella or cheddar cheese or shavings of Parmesan : (vegetarian cheeses please)

We had steamed asparagus with lime juice and salt and pepper and olive oil drizzled on top. You could use butter and/ balsamic vinegar. Try serving with a bit of lemon pickles on the side.

We had lemonade but you could serve a good Beaujolais .

My daughter loved it and chomped up the button mushrooms with relish . She had helped me choose them at the market. So she was committed to liking them perhaps.