Tuesday, October 26, 2010

A little home-grown produce goes a long way

Store-bought dough. Jarred marinara sauce. Leftover turkey pepperoni and shredded mozzarella hogging precious space in the fridge. Brown mushrooms in a Styrofoam tray.

None of these ingredients sound too special on their own. Together, they make a pretty easy, delicious weeknight pizza.

What really made dinner shine tonight? The bell peppers I brought in from the back yard, sliced thin and put on top of the pizza. Harvesting my little home-grown crops, whether it’s a smaller-than-grocery-store-standards pepper or a few sprigs of aromatic thyme or rosemary, never ceases to make me smile.