Dinner tonight was slightly experimental. The pasta is just capellini with olive oil, red pepper flakes, sliced garlic, Pecorino Romano, and chopped parsley. The parsley came from today’s CSA box, which is super green heavy. It’s called Pasta Mezzanotte and it takes about ten minutes to make. Super easy. It was fine, but not exciting. … Continue reading
I’m calling this a sherbet though it may technically be ice cream. Mr. and Mrs. Wikipedia say that sherbet has between 1 and 2% milk fat. This recipe uses half and half, but has a pretty high water content from the strawberries. It’s more refreshing than creamy. I’ll let you decide. All I know is … Continue reading
Summer squash is here! I know I’ll be sick to death of it by the end of the summer, but I really do enjoy it in baked goods. This is another awesome Pinterest find – original recipe here. It’s lighter than a standard zucchini bread recipe, and I used yellow squash instead which ends up … Continue reading
Yes, a first here at CSA for Three. An alcoholic beverage. And dude, this one is so good. Almost entirely CSA sourced and so delicious. The proportions are very approximate, so modify to taste. 1 medium cucumber, peeled and seeded handful fresh mint leaves Juice from 3 Meyer lemons Water Agave Top-shelf silver tequila Crushed … Continue reading
Living Gluten Free 