I will forgive you for being shocked that I actually cooked something ‘vegetarian’. Not on purpose, mind you. I had roasted Sheppard peppers in the fridge. Sautéed some local sweet onion, garlic, some garden plum tomatoes, and took my new cheapy emersion blender for a spin. Topped with a little garden basil. It was a hit.
Sheppard Pepper and Tomato Spaghetti