Another great mid-Summer share this week with tomatoes and peppers taking center stage. Shana decided to use some of her peppers on a grilled pizza:
If you haven’t tried it yet, grilling a pizza is the closest I think to real brick oven taste and texture and it takes literally a few minutes to cook (so be careful and on top of it when grilling!!). I used our peppers, onions, garlic and herbs for this pie, but eggplant on pizza is also absolutely delicious (I know it sounds weird but trust me- cook it first- grilled or roasted). Enjoy!
Bob was going away on vacation shortly after the CSA pickup so he decided to do some Tuesday prep work that would pay off after vacation when nobody wants to go grocery shopping:
The tomatoes and lettuce were easy to use up before vacation but I knew the peppers, zucchini and beans would be tough. Luckily the potatoes, garlic, beets and cabbage would keep just fine until we were home. I chopped the peppers and zucchini into bite-size pieces and froze them; same with the beans, I snipped off the ends and cut in half. I plan on using the frozen veggies, some broth from the pantry, tomato paste and leftover pasta to make a quick soup the night after we come home from vacation. There’s nothing worse than that first day back home when nothing is in the fridge and you don’t want to go grocery shopping – hopefully this solves that problem!
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