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Jen made a chickpea spread with chickpeas, olives, parsley, olive oil, and balsamic vinegar. We had it with ciabatta bread.
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The first course was pumpkin and sage raviolis with chopped parsley.
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For our main course was one of my favorite pizzas: shaved fennel with mozzarella. Made on our pizza stone it came out nice and crispy.
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Jen was going to make ice cream with espresso to keep with the Italian theme. However, sometimes you have a giant bag of apples in the kitchen that need to be used up before they go bad and that takes over any themes you may have in place.
I cut up some apples and put them over some vanilla ice cream with a little caramel sauce and whipped cream.
So I guess the only thing we truly used in this meal was the apples. The shares have been getting smaller with the colder months, leaving us to improvise a little at the end of the week.
We'll see how the improvisation holds up with less than 48 hours until we pick up our next haul of vegetables.
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