hallowed hollowed produce. Your vacant insides yearn to be filled with a dynasty of flavor at the hand of my spatula. My sauté pan, casting a brazen glare in my direction, challengs me to create a filling that will become a salavatious amalgamation to inspire the mouths of generations to come.
Thus, the red pepper came to know my first homemade pesto. In a biblical sense.
Living next to and
unfortunately consequently frequenting the world’s worst Farm Fresh (Church Hill in the house! Woop woop!) should have prepared me for what transgressed during my quest for the evening’s ingredients:
- My phone getting stolen, and
- A complete lack of fresh produce, met by
- The remaining vegetables, which looked like it had fallen off of the truck, been scraped off the road, and crammed into the shelves by an angst-ridden teenager.
But, a girl’s gotta eat, and THIS girl thrives when faced with adversity and wilted spinach. Wayward son, on we carry!
The stuffing, made with a couscous base, could be altered to include anything and everything your savory heart desires. I happened to use pesto, tomatoes, Kalamata olives, and all the garlic currently in my house.
The end result was stuffed into a red pepper, baked until soft, and paired with
cheap economically savvy grape-based enough red wine to make me forget about my missing phone and sad produce selections.
Enjoy, and here’s to a better tomorrow.