I made you something nice

It's lasagna. Specifically: pork lasagna, made with a ragu that goes beyond coarsely ground pork and tomatoes. There are ACTUAL PIECES of nice vegetables in there: carrots, mushroom, and yes, a little spaghetti squash because when I tried it at home the sweetness and consistency really improved the sauce. Homemade pasta. Bechamel that I pureed with parsley, basil, and arugula, so that it's actually green. Fontina Cheese: nutty, melty, funky.

The salad is hearty this week: cooked black & yellow chickpeas, cabbage, apple, radishes and more of that creamy, mozz-style goat cheese, the tuma. I made a citrus/arugula dressing to keep it bright. 

I've got two new additions to your pantry. Pickled okra is a little spicy and a little sweet and I just want to eat it on warm bread with an omelette and cheese, or a sausage. Roasted pepper sauce is almost romesco, with toasted nuts and sherry vinegar, but some honey and yogurt make it a little more versatile. You can absolutely serve it with grilled veggies, but it'll spread nicely on some bread too.

Roasted pepper and peanut stew, above, is back too. The greens are bok choy, the peppers are the last of the season. And with the hard-roasted peanuts? It's so good you guys. And we're pivoting the Lentils 'N Dumplings to fall, with roasted squash and greens.