Take Me Back Tuesday

Take Me Back Tuesday from The Music Memoirs.

Let's eat! Food related music this time.

1. Name three songs with food or food related words in the title.

Stoned Soul Picnic - Laura Nyro (or the Fifth Dimension)
Savoy Truffle - The Beatles
Scenes From An Italian Restaurant - Billy Joel

2. Name three artists with food or food related words in the title.

Moby Grape
Bread
The Cranberries

3. Name three albums with food or food related words in the title.

Brain Salad Surgery - Emerson, Lake & Palmer
Pretzel Logic - Steely Dan
Eat A Peach - The Allman Brothers Band

And with this we could come back to what I think is the single weirdest album title, "Chocolate Starfish and the Hotdog Flavored Water" by Limp Bizkit. For that matter the band name is weird too but fits with the theme! haHA!

Off to work. Bye!

Recipe

This is what we're having tonight. One of my favorites!

Pasta With Roasted Vegetables

Ingredients
1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half (italian tomatoes cut up are good too)
1/2 lb zucchini cut into 2" pieces
1/2 lb summer squash cut into 2" pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2" lengths
1 tbsp olive oil
salt and ground black pepper to taste

Directions
Preheat oven to 450 degrees.

In a small saucepan, combine garlic and stock. Bring to a boil; reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Place in a blender or food processor along with vinegar, and puree until smooth. Return to the saucepan and keep warm over low heat. In a large bowl, combine tomatoes, zucchini, summer squash, bell peppers, and scallions. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes or until tender. In a large pot of boiling salted water, cook linguine for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.

If you don't want to use linguine, penne pasta is another one I've used. You could pretty much use any veggies. Carrots, different peppers or squashes, asparagus...