In keeping with my theme of reducing food waste in my kitchen, I was inspired to use up some past-their-prime cherry tomatoes, a half can of tomato paste and a third of a bottle of red wine that had been opened for dinner and, uncharacteristically, not finished the night before.
I had another food repurposing victory this week with a disappointingly unsweet cantaloupe. It seemed so promising; it had the right smell and color, the button end was soft to the touch, and I bought it from a reputable farmers’ market.
In my ongoing effort to use leftover food responsibly and creatively in accordance with Bal Tashchit, I devised this recipe for fish with pesto.
I discovered this soup last week kind of by accident. I was tossing together gazpacho, and when I sampled what I thought was the finished product, I detected a twinge of bitterness.
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