Make believe.

Hey look! Another crock for the vegetarians in my life!

"The Swiss Chard Experiment" (6 quart pot)

~1 (15 oz) can low sodium tomato sauce
~1 spring onion, chopped (From the CSA.)
~4 stalks of rainbow swiss chard, ripped into pieces (From the CSA. I've never used/had swiss chard before, so this was an experiment. It looked kind of like spinach, so I pretended that that's what it was.)
~1 zucchini, cut into bite-sized pieces (From the CSA.)
~1 t dried rosemary (Thanks, Laura!)
~1 t fresh sage (From the CSA.)
~1 bay leaf
~grated parmesan cheese
~vegetable rotini, cooked

Add tomato sauce, onion, swiss chard, zucchini, rosemary, sage, and bay leaf to crock pot.
Cover and cook on low for 8 hours.*
Remove bay leaf before serving atop pasta.
Sprinkle with parmesan cheese.

4 servings.

By now, you should know that I' not a huge fan of tomato sauce. I am, however, a fan of vegetables AND today, I learned that I am a fan of swiss chard. This was really good. My other half said that it's one of the best pasta sauces he's ever had (Am I blushing?) AND thought that the chard was spinach. (Ha!) Crocking it for 8 hours was probably a little overkill, but I had to hit start before heading out of the house for the day. I'm definitely going to play with this one and make it even better...because I'm awesome like that. Or something.