With the return of our missing members, we were able to start another week with four full tupps. I was feeling a bit uninspired to come up with a menu for today, but luckily that changed when I went by the farmers market and found the biggest eggplant I’d ever seen. I sauteed this monstrosity with some chive flowers, roasted a red pepper from my CSA and then threw all that in a pasta bake with fresh basil, parmesan and even more CSA tomatoes (as I mentioned last week, I’ve had a bit of a tomato overload) topped with goat cheese.
KW
