Sunday’s Leftover ‘Strone’ Soup 

Makes a pot load!

2 cups lasagna noodles- chopped

1 1/2 cups zucchini- chopped

1 1/4 cup carrots- chopped

1 cup yellow onions- diced

15 oz pinto beans- drained

15 oz kidney beans- drained

2/3 cup frozen peas 

1/3 cup frozen corn 

2 cups fresh baby spinach

3 cloves garlic – smashed

2 bay leaves

28 oz. crushed tomatoes

12 oz. vegetable juice

1/2 TBsp thyme and oregano 

Boil all minus baby spinach. Then turn to low for 30 minute-covered. Remove bay leaves and add spinach, peas, corn for 10 minutes or so. 

Ginger and Lime Ahi Tuna Steak with Sautéed Veggies

Serves 1 hungry Zig

1 3/4inch thigh Ahi steak

2 Limes- juiced

2 1/2 TBsp oil

2 TBsp ginger root- sliced thin

2 cloves garlic- smashed

Pinch of salt, pepper, red pepper flakes


1 1/2 cups baby bell peppers/ thin sliced

1 1/2 cups baby spinach 

8 cherry tomatoes- smashed 

1 TBsp butter

1/2 tsp ted pepper flakes

1 TBsp fresh cilantro

Mix all and marinate fish in freidge for 1 hour.

Cook peppers til tender then add spinach and other herbs. Set aside.

Grill fish for about 4-6 minutes. Flip. 

Sooooo flavorful! Sweet, a tad spicy .., so freakin good! Love the bite of the lime. Maybe add more ginger for a zing! 

Artisanal Tomato Sauce with Roasted Vegetables 



56 oz.whole peeled canned tomatoes


1/2 cup zucchini

1/2 cup shrooms

1/4 cup bell peppers

3/4 cup carrots

1/2 cup yellow onions

1 1/2 TBsp garlic

3”x1/2” Parmesan rind

2 small carrots-whole

1 cup sweet red wine

3 bay leaves

1 TBsp oregano and thyme

1/2 TBsp rosemary

3 TBsp white balsamic vinegar

4-5TBsp fresh basil- chopped

Roast veggies in a 400 degree oven for 20-30 minutes… flip as needed. Chop when done.

Smash tomatoes and add parm rind and 2 carries, vinegar and herbs. Bring to a boil and then cover and put on low for 30 minutes. Discard bay leaves,carrots . Pulse with a beater until slightly smooth. Add roasted veggies and put on low for 30 minutes. Add chopped fresh basil and serve. 

Easy, fresh,flavorful… tasty!