Tonight's dinner was part funny and part delicious, so I figured I'd better post it. I made a sort of vegan turducken. Acorn squash stuffed with bell pepper stuffed with tomato stuffed with olives. (Too bad we didn't have pimento-stuffed olives!) Topped it all with olive oil and salt and pepper. Not astoundingly tasty, but a fun way to eat one's veggies!
We also had mini squids from the Sacramento farmer's market - sauteed in a little oil, salted at the table. And we had a classic caprese salad - tomatoes (from our garden!!), spinach, basil, mozzarella, olive oil, salt, pepper. So wonderful. And served using the salad tongs Scott brought me from Uganda.
UPDATE:
Hey, Mark Bittman just posted about squid! We'll have to try breading ours next time...
Also, I forgot to mention our dessert: peach blueberry basil ginger pie. There's a little bit of grated apple in there (I heard it helps with texture) and some ground black pepper I added while the basil & ginger were cooking in their sugar solution. Inspired by Mark Bittman's "Foolproof Pie" post. I even have some heavy cream we can whip up to put on top. Yum!
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