I want to use my time off this week to clean out all the oddities that have been loitering in our fridge and pantry.
That is red quinoa! I cooked it with a vegan bouillon cube until it was fluffy. I mixed it with some broccoli, yellow pear tomatoes, 1/2 ounce of mozzarella cheese, and some tomato sauce to make Pizz-oa! (Pizza-quinoa 
)
I also put some chickpeas on to soak – they’ll be showing up soon, I’m sure. I had been hoping to find some black beans hiding in the pantry to make a nice chilled soup, but no luck.
Then it was caponata time. I used Jamie Oliver’s caponata recipe (this version has all of the ingredients listed out if you prefer more detail).
My last kitchen chore was to sauté some of the anaheim peppers we got at the farmer’s market. I’m thinking they might be good in a frittata.
Dinner time!
I tossed some microgreens with a nayonaise and trocomare dressing that I whisked up (barely a tablespoon of dressing for four big handfuls of microgreens) and sautéed some broccoli to go with the caponata.
WB had his on a big piece of baguette…
…and I put mine on the leftover buckwheat crepes. I split the last ounce of mozzarella cheese between the two of us. The caponata was delicious! Tangy and capery and soft and hot.
I was really craving an espresso after dinner, but we couldn’t get it together to get out of the house WB made some coffee, which I had with a leftover lime shortbread cookie. I can’t believe I have four more days off!