The recipe turned out to be picture perfect and I should have taken a photo but by the time I was finished, I was finished. Here is the link to the actual recipe Warm Peaches and Nuts Salad. I switched things around some. I didn’t have yellow squash nor almonds and walnuts. I used the market’s purple pepper that wasn’t as sweet as a red bell pepper and I used pecans for the nuts. Also missing was raspberry vinaigrette. I tried the plum vinegar that was in the cupboard but quickly switched to my precious aged balsamic vinegar that was less shocking to the taste buds.

Next time (yes, there will be a next time) I definitely will opt for the red pepper and the right kind of nuts and vinaigrette. Not sure I’d cook the cabbage – that was a bit strange. Maybe I would wilt some spinach instead and put raw cabbage on the plate. But let me tell you —- those warm peaches on top of the salad were to die for. Absolutely delicious! Wish I took a photo for you.

Heat oil in the pot adding

• 2 large onions, chopped
• 2 cloves garlic, minced or pressed

Stir in

• 3 quarts water
• 4 medium carrots, cut in chunks
• 2 small potatoes, peeled and cut in chunks
• 1ea 16oz can stewed tomatoes

Cover and simmer for 10 minutes, then add

• 2 small zucchini, cut in chunks
• 2 cups shredded cabbage
• 2 cups shredded spinach
• 1/4 cup elbow macaroni
• 1/4 cup spaghetti, broken into 1-inch pieces
• 12 whole rigatoni
• 1/2 teaspoon each pepper, basil, oregano, and thyme leaves
• 4 tablespoons instant beef bouilion

Return to boil, cover, reduce heat, and simmer for 15 minutes, or until vegetables and pasta are fork tender.  Season to taste with salt.  Sprinkle with parmesan cheese at the table.