Grilled banana peppers stuffed with spicy goat cheese. I had two of these beauties growing in my mostly sad garden, and I found the idea on this thread.
That was breakfast.
With more of that goat cheese, I made quiche. Real men ate it.
Then there was orzo risotto with homemade vegetable stock.
I had a single, small butternut squash, and I mashed it and spiced like a sweet potato casserole. It made three very tiny servings that probably should have been one normal-sized serving.
I can’t get enough lemony kale salad. Instead of hazelnuts, I use pistachios. Instead of Parmesan, I use Pecorino. It’s still a lemony kale salad, I promise.
And there has been a lot of “artisan” bread. Make enough dough for four loaves, leave it in the fridge for up to two weeks, and cut off a chunk when you’re ready to bake.
On that bread, I’ve added carrot cake jam.
And it was good.
