So I don’t get to cook in clients’ fancy kitchens these days, thanks Covid, but there’s always a bright side: I can cook home in sweats, blast salsa, and shimmy in my socks. A new client is vegetarian, so how about these fiery-red– in color, not heat– bell peppers stuffed with cherry tomato, onion, basil and lentils for some heft.
Roasting them was easy, the hard part is Uber-ing them down to client and hoping they stay upright!
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