|Rhubarb and the season’s 1st cherry tomatoes|
|Zucchinis coming on nicely at the moment|
|Happiness is a full crisper|
The recipe prescribes specific quantities of fresh herbs, which I don’t always have so I substitute. Cilantro to make up for my garden’s low inventory of parsley, for example, and more oregano, and a fistful of basil. I use wholegrain breadcrumbs made from some of the leftover crusts I stick in the freezer. Also, there is rather a lot of olive oil prescribed, at least for our tastes, so I cut it in half, which works for us.
|grilled corn + black bean salad w/cherry tomatoes and cilantro|
|First raspberry tart of the season|
p.s. just added the pics of a meal since I remembred to take ’em. Local grass fed Jersey steak, chimichuri from our cilantro and hardneck garlic, and grilled sweet peppers along with black bean and grilled corn salad. By way of apology for not staying on target with pics of the food I’m talking about!