Sunday, September 11, 2011
CSA Week Thirteen
This week I made this eggplant, tomato, and caramelized onion pasta. It makes for really great leftovers. My friend froze some of the corn for soups this winter. We made some Mexican rice with the peppers and onion. I also made a peach upside-down cake too (more on that later).
The plums go great on top of vanilla ice cream. And the green beans are perfect for Parmigiano Gremolata, but doesn't this green bean salad with fennel and fried almonds look good too?