In honor of the second meat-free week, I’m going to show a meal that I love that involves cheese, pasta, and vegetables.
Up first, spatzle.
Spatzle, if you’ve never had it, is kind of like a cross between dumplings, gnocchi, and pasta. It’s delicious, and some of the dried varieties are incredible!
Of course, if you’re feeling fancy feel free to make your own and use this method to serve it!
Either way, it’s fabulous.
For 4 servings of spatzle (check the package, people), you’ll need this:
- salt & pepper
- 1 tablespoon butter
- 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
- 1/2 cup shredded white melting cheese – monterrey jack or mozzarella are perfect
- 1 clove minced garlic
- 1/4 chopped onion
This is the spatzle I found at the grocery store – isn’t it fun!
While you’re getting your other ingredients, cook the spatzle according to package directions, and drain it so it’ll be ready when you’re ready to stir everything else in!
Yum. Let the onion soften for about three minutes, then add the marjoram.
Nice! Let this saute for 2 more minutes, then add the cheese, spatzle, and another pat of butter.
And that’s it! Let the spatzle heat through and taste for salt and pepper. Add a splash of milk or cream if you want the dish to be saucy, but I don’t think it needs it. The pepper and cheese and onions are DIVINE, and this is a great side dish!
I serve this with cabbage and apples, which we’ll be making next. Enjoy!