I threw a handful of cold leftover organic pasta into my
cast iron pan with a couple tablespoons of
pastured butter. (If you don't have leftover pasta around from a previous meal, then you'll need to boil some up). In the meantime, chop whatever veggies you have on hand, be creative! Today I chopped up some patty pan squash and cherry tomatoes from the farm – yum. I sprinkled on
sea salt, a little pepper, and a little
garlic powder. Stir-fry it around 'til hot, and then it's time to eat.