It sounds delicious, but if this is a spring recipe, I can’t help wondering where the bell peppers are coming from ... I’d substitute something else colorful that’s in season, like beets or carrots.
My cardoon got completely out of control and is now 8 feet high with half a dozen flower-heads. But it’s kind of interesting to have a monster-plant, so it’ll probably stay where it is and get chopped down in the fall. After all, I know from experience it’ll be back next year!
Oh, and I found a great recipe for carrot-top pesto the other day - another of those neglected vegetable elements ...
I’m constantly amazed by the number of yummy meals people are able to make. Where does everyone find the time??? Here’s what I managed. I try to eat local as much as possible (and if not locally-grown, at least locally-processed).
Oatmeal from Shakefork Community Farm with local honey and Humboldt Creamery Cream. Feral Farms’ freshly pressed apple juice. Sacred Grounds Peruvian Fair Trade coffee.
Local Honey Crisp apple.
Tuna salad sandwich on wheat bread.
Perfect Foods’ peanut bar (my weakness)
Frittata of dandelion leaves from my garden, Redwood Roots Farm onions, Warren Creek Farms red potatoes, and Huckleberry Farm eggs. Glass of Fieldbrook Winery Piccola.
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Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
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