As tomatoes are looking pretty lovely and are from Ontario fields right now, not just the hothouses, I decided to go with Roasted Tomato and Fennel Pasta with Pine Nuts and Capers.
The recipe is super easy, since it pretty much just involves throwing the fennel and tomatoes on a baking sheet and roasting them for a while. You boil your pasta and when it's done you add the roasted vegetables and some capers and fresh basil and chow down! I thought I had pine nuts but apparently I got rid of them in the last round of kitchen clean up so I was missing that element; bet it would have been great with them though. Although I don't really have 'staple' foods per se, I will definitely be making this recipe again. The smell of the roasting vegetables was phenomenal and alone is enticement to make it again!
I made my own balsamic dressing for the salad, an old stand by my mom taught me. It's balsamic, olive oil, a clove of garlic, a spoon full of dijon mustard, salt and pepper. Beat together with a fork until it forms a nice emulsion and voila!