by Leon Pantenburg
One way to stretch your storage food and prepper dollars is by taking advantage of the fresh fruits and vegetables that are in season. Right now, many gardens are producing a lot of fresh veggies that can be substituted for the dried or dehydrated.
This recipe from “Jan’s Fabulous Food Storage Recipes,” by Jan LeBaron takes full advantage of any fresh vegetables you might have. Substitute all or some of the fresh for the storage food and create a tasty meal.
You may have to remind yourself this is a survival recipe, but that’s OK!
Healthy Spinach Pasta
14 ounces pasta
1/2 c mixed peppers, dehydrated or freeze dried
4 c spinach, freeze dried, dehydrated or fresh
1/4 c onions
1 c tomato diced, freeze dried
1 c white cream soup base
1/2 c shredded Parmesan cheese, dried
salt and pepper to taste
1 Tbs basil
1 tsp garlic granules
In a medium stock pot, bring to a boil 4 quarts water, add pasta, spinach, pepper, mushrooms and onion. When pasta is done, add tomatoes, let set in water for 5 minutes, then drain. In a seperate pan, bring to a boil 2 c of water, add white soup base, add salt, pepper, basil garlic and part of the Parmesan cheese, simmer for 5 minutes. Plate pasta, then top with sauce, top with additional Parmesan cheese, serve with bread sticks.