This week: eggplant! and red peppers!, to roast and put in pita with cucumber and yogurt sauce; mushrooms and tomatoes, to go with leftover polenta; tomatillos, sweet onions, fresh garlic, jalapeños and anaheim chiles for green salsa; new red potatoes for curried potato salad; carrots and basil on principle; and cheese curds, for
tzikeh, who regards
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