exclusively Skirt in the Kitchen
Green tomatoes give a dish a slight tartness, but with added ingredients and seasonings, it’s a delicious and healthy way of eating. 
For this pasta dish that calls for angel hair, cut and fry 7 strips bacon to a softened stage so the pasta will maintain a soft texture throughout.
Immediately throw in chopped yellow onion and 4 or 5 jalapenos with seeds included if the peppers are mild. Don’t worry-I promise this won’t be too hot! The roux, the bacon grease, and the dense green tomatoes help soak up and even out any heat that is unintended. You need a good underlying heat, at least, if just a smudge. People are afraid to dab with the peppers. They don’t know what they’re missing. Don’t have the palette for cardboard, eat with spice in your life; enjoy. 
Add 5 organic French marigold flowers, petals only. They are rich in flavonoids and vitamin C. They contain lycopene that lowers the risk of heart disease and prostate cancer.
Depending on the size of green tomatoes you have, cut open and quarter 6 or 7 medium-large ones.
Gather marigold leaves to fill 3/4 cup, chop to measure 1/3 cup without packing. The leaves have the same nutritional value, if not more, than the marigold blossoms.
Add salt and pepper.
Pour in 32 ounces beef broth. It’s a hearty, healthy and tasteful soup at this point.
Melt in 1 cup Parmesan cheese, then make a roux in the broth.
For the roux, a thickener: In a cup or small bowl, whisk a small amount of the broth with 1 tablespoon cornstarch, then stir all of it back into the broth. Allow to cook for a minute, then repeat process, even a third or fourth time if necessary, until desired thickness is achieved before adding 1 pound cooked angel hair.
flower pasta
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