Tonight’s dinner included this awesome salad – mixed baby lettuce and baby spinach, fresh tomatoes, feta, two kinds of olives (Catalan and Castelvetrano), and hot pickled celery (from the Catalan olives).
I made this yummy picadillo to share with my friend LB, who lived in Cuba as a kid. It’s a great recipe, but it’s my secret… and I’m not sharing this time.
Here’s what we got for our second CSA pick-up: a big bag of redskin potatoes, a celery root, beets, red and yellow onions, garlic, 6 (woah!) little acorn squashes, leeks, scallions, kale, swiss chard, arugula, baby greens, brussells sprouts, and… Continue Reading