Food. Let's talk about food.
I
really love to cook but until yesterday I'd taken about 10 days off.
The summer is winding down and dare I say it, I'm tiring, only tiring I
promise, of tomatoes and we still have a ton. We also have had a ton of
pablano peppers and I hate to admit it, more have gotten thrown away
then cooked.
It was time, to get back in the kitchen and pull together a yummy meal with some of those peppers.
zucchini, bell pepper, sun dried tomatoes {later added fresh cherry & grape tomatoes}
Oh, but here's the thing I didn't tell you. I worked out after work yesterday, so Matt actually made dinner.
Thank you, thank you baby.
Pablano
Peppers baked at 425-350 (425 seemed to hot and blistered the peppers)
stuffed with quinoa, zucchini, bell pepper, sun dried tomatoes and fresh
grape/cherry tomatoes.
Baked for only 20 minutes or so.
homemade pesto
aioli from BLTs Tuesday night, delicious on the side.
A glass of Redwood Creek, of course.
It
wasn't the best meal ever and it takes a bit of time to make with the
chopping and the quinoa and the baking, but it was complete and good and
used our yummy pablanos.
from Fall 2011
