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.

Monday, September 19, 2011

Saturday, September 17: Italian Dinner Party

Tonight our dog was invited to dinner at our friend's apartment. We got to come along by promising to bring the following:


Insalata Caprese
 This is definitely a favorite, easy recipe to make: slice tomatoes and fresh mozzarella, sprinkle with chopped basil.  I added capers for a little change of pace, and drizzled some delicious Spanish olive oil along with balsamic vinegar, salt, and pepper to dress.
Peach & Pear Crisp
Our preparation was adapted from a strawberry crisp recipe by Mark Bittman in the New York Times. In his article "Bye, Bye, American Pie," in the September 11 issue of the New York Times magazine, Bittman extolls the virtues of fruit desserts...without crust. He suggests crisps, clafoutis, gratins, and poached fruit instead. 
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