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, November 14, 2011

Saturday, November 12: Pizza Night

This was a truly joint effort. Harry tapped into his Italian roots to craft the pizza, I chopped veggies and made salad.


Pepper Pizza:

This was an old school pizza with sliced green peppers, onion, sliced orange sweet peppers, and pre-sliced canned black olives like from when you were little. The only new school touch was that my pizza chef prefers to use fresh mozzarella, grated by hand. 


Persimmon & Pecorino Salad with Pignole:

This salad was so yummy! Pecorino is salty enough to be a really nice balance for the sweetness of the persimmon, and the pine nuts added a little substance. Dressing: olive oil, mustard, red wine vinegar.

What's left:

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