Carolina Spätzle

Spätzle in the Summer

 

It’s summertime, and tomato season is just beginning. What a great time to experiment with spätzle and your favorite veggies and herbs. I recently came across a recipe in Bon Appetit for spätzle with fresh peas, cherry tomatoes, mint and chives! Who knew? (My grandmother wouldn’t have entertained the thought!)  Here are some of my favorite, original, super-fast-and-easy summertime recipes with Carolina Spätzle!

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Spätzle with Tomatoes and Herbs

1/3 cup olive oil

1/2 cup chopped herbs (parsley and basil are great but rosemary, thyme, tarragon or sage are delicious, too)

3 medium-sized fresh tomatoes (heirlooms are perfect!)

Salt and pepper, to taste

1 lb. Carolina Spätzle

Dice tomatoes, chop herbs and place in medium-sized bowl. Heat olive oil in small pan until very hot. Pour hot oil over tomatoes and herbs and watch it sizzle. Heat Carolina Spätzle (microwave is fine), add to bowl and toss. Serve right away, with parmesan cheese.

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Spätzle with Red Cabbage, Garlic, and Thyme

1/3 cup olive oil

1/2 medium-sized head of cabbage, thinly sliced

3-4 sprigs of fresh thyme

1 clove garlic, finely chopped

Salt and pepper to taste

1 lb. Carolina Spätzle

In a medium saucepan, heat olive oil and sautee cabbage until limp and soft (al dente). Add garlic and sautee for 1 -2 minutes. Add thyme. Place mixture into a medium-sized serving bowl. Heat spätzle (can be done in microwave or boiled in hot water), add to bowl. Toss well and serve right away with parmesan cheese.

 

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