Then we got down to the business of deciding what to make for dinner out of our goodies :-) There were 3 sunburst squash, some butter lettuce, spinach, cherry tomatoes, celery, chard, parsley, an eggplant, strawberries, nectarines, peaches, and apricots. The squash got hollowed out and stuffed with some sauteed spinach, mixed with Gruyere and an egg, then baked. It was divine. The butter lettuce, some more of the spinach, lots of the tomatoes, feta, and some Kalamata olives became an awesome salad with olive oil and sweet balsamic vinegar. Then for dessert we had the strawberries with vanilla ice cream. Yum!
What she said. I don't cook enough, so getting incredible-quality organic produce delivered every couple of weeks should be very good for my eating habits. Now I need to decide what to do with the remaining vegetables. So far I'm leaning toward a minestre, more greek salad, a tempura fry-up, and then eating the last of the fruit by itself.
And I'm finally getting to use some lovely farmer's-market olive oil and balsamic vinegar that I got awhile back. I don't make salads nearly often enough so having gourmet oil and vinegar isn't usually a big deal for me. I'm glad to have it now, though :-)