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, January 23: Spinach Salad
Sarducci's Spinach Salad
This salad is inspired by a recipe at the classic Italian restaurant in my hometown of Montpelier, Vermont. There's is much better, and includes pancetta. Still, mushrooms sautéed with garlic, roasted red peppers, pine nuts, goat cheese, and vinaigrette are pretty delicious.
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