Well, we almost cooked all of our CSA vegetables. Everything left went into a batch of risotto except some collard greens and beets we are saving to make sorbet from. We used the same recipe we came up with a few weeks ago (See Risotto and Roasted Roots FTW!), but the dandelion greens were much more bitter this time. I did a little reading about them and I've concluded we must have gotten young dandelion greens last time, and old dandelion greens this time. We also used up our turnips - Gretchen braised them in a middle eastern tomato sauce with olives and raisins and we had them over quinoa with a fried egg on top. Our new delivery came in yesterday, but we haven't opened the bag yet. Anyone with expertise in how to cook old bitter dandelion greens, let us know.
We tried a new restaurant last night -- new to us, that is, called Colori Kitchen. It was quite good. It's a jovial, brightly colored Italian place with no corkage for your first bottle of wine at 8th and Olive next to the Golden Gopher. Their bread was excellent- crusty outside and soft inside, and their burrata was delicious. Gretchen had pumpkin ravioli with walnut cream sauce, and I had spaghetti alla vongole. Very good clams, but I wonder if spaghetti alla vongole can ever be a really knock your socks off dish. They are rumoured to have amazing ricotta cheesecake, but we didn't try it this time, despite our waiter insisting that the chef rides a unicorn and collects dew from an enchanted forest, and creates the ricotta cheesecake from magical dew.