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.
Sunday, October 16: Leftovers and other 'overs
Today was a day to use up some random stuff in the fridge: pesto pasta, some babaghanoush, cheese and crackers...It would have a been a pretty sad meal except for....tomatoes!
Tomato-Caper Salad:
Sliced tomatoes, capers, salt and pepper, olive oil, and golden balsamic vinegar. Simple and so tasty!
What's left?
4 small bunches bok choy
1 bulb garlic
1 1/4 cups of walnuts
Sliced tomatoes, capers, salt and pepper, olive oil, and golden balsamic vinegar. Simple and so tasty!
No comments:
Post a Comment