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Sunday lunch can sometimes seem like a challenge. I often want something more substantial than a sandwich after a morning of working in the garden but I want it quick — I’ve been hungry for an hour already! If you’re anything like me, you’ve likely got lots of odds and ends in the fridge that, with just a little inspiration, can be turned into a supremely satisfying, hot meal.
Have a look in *your* fridge… Half a bell pepper? Perfect! Leftover roast chicken? That’ll work! Add capers, olive oil, some canned tomatoes or fresh, some chopped garlic, perhaps a few other herbs from the garden (dried herbs are fine, too) and your emergency package of pasta (everyone has one of these in the cupboard, right?) and you’re good to go. Are you getting the hang of it? Be creative and use what appeals to *you*. There are no hard and fast rules, as implied by the name ‘Pasta Improv’.
Here’s the secret – what will really give your dish that something special, transforming it from a collection of ingredients to a finished entree, is the splash of ACADÉMIE’s Blend #1. A dash of wine ties the flavors together, and at the same time, gives you a piquant and toothsome sauce. Sunday lunch never had it so good!
