Last month I mentioned being shocked at my ability to put a nice meal together. To be able to navigate a recipe and not feel like I'm reading a foreign language makes me feel competent. I also love feeling secure enough in my own abilities to make substitutions or small changes to a recipe when years ago I thought the world would end if I deviated from the ingredient list.

Now, I get excited to create meals on the fly. To take stock of the veggies in my fridge and throw something together without a recipe at all. It took a while to give myself permission to do such thing. To have the confidence it takes to know that it probably won't end in disaster. Though, I've certainly had my fair share of cooking snafus that end with Jeremy politely taking bites of food while I push mine around on my plate.

One of my favorite "we don't have anything to eat" meals to make is stuffed red peppers. Here I sauteed onion, garlic, squash and zucchini with a little olive oil and some Indian spices. I stuffed the roasted red pepper with the veggie mix and baked for about 10 minutes. I topped them with a little greek yogurt and toasted pecans. I served with an Israeli couscous cooked with cinnamon, raisins and toasted pine nuts.

• Labels:
• eating local
• what we eat


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