I live in San Francisco, and my husband and I get a Terra Firma Farm CSA veggie box once a week. It has forced me to be mindful about what I cook, and to explore new recipes -- what do you do with persimmons? However, I find that most weeks I have some piece of greenery left wilting in the crisper, some piece of fruit molding in the fruit bowl. This blog signals a new commitment to using up all of the veggies. I will share recipes and ideas, and hope that you will share yours as well.

Friday, July 22, 2011

Week 1: July 21





Marco's Summer Pasta and Tomato Salad with Fresh Mozzarella, Basil, and Arugula
Used: several tomatoes, two yellow onions, one zucchini


My friend Marco showed me how to make this pasta when we were studying abroad in Spain. He talked about this recipe as though all Italians knew about 'summer pasta,' but who knows...You chop up and sauté onions and zucchini in olive oil and white wine until they're very soft. Beat one or two eggs (depending on how much pasta you make), and when your pasta is cooked, mix the veggies, the egg, and some parmesan cheese into the pasta. The egg cooks against the hot pasta. It's light and delicious!




The tomato salad is pretty self-explanatory, just throw it all in a bowl with some balsamic vinaigrette. I have recently discovered local fresh mozzarella by Belfiore Cheese Company in Berkeley. It's creamy and delicious.





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