Bread, Wine, Salt

This was another attack on my crisper full of good intentions.  I bought Anaheim peppers at the farmers' market fully intending to stuff them with something and call it dinner some day.  Time passed, and this afternoon the peppers were still sitting in my crisper, beginning to show their age.  So I dug around for a starting point recipe, inventoried my kitchen and settled on this concoction.  It's a great use for that wonderful artisan bread you bought and then only half finished.  The dry bread soaks up the liquid and holds everything together.  Husband's only complaint was that he wanted more of it, so this will probably appear on my dinner table again.  8 Anaheim chiles 3 cups cubed bread, preferably old and dry (or use unflavored croutons) 12 ounces shredded cheese. I used a mix of sharp cheddar and Monterey Jack 1 large onion, cut to small dice 4 cloves garlic, minced 4 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup ...

I am bad at follow-through.  I have excellent intentions about a lot of things: my prayer life, my exercise regimen, my writing, and most definitely my intake of fresh vegetables.  Thus, the state of my crisper drawer is usually quite sad.  I had a bunch of beautiful rainbow chard that needed to be used quickly and I had no brains left in my head, so last night for dinner we had the rainbow chard version of clean out the crisper tart.  Olive oil whole wheat crust with rainbow chard and Romano cheese The key is the crust, a super simple whole wheat olive oil concoction I found at Chocolate and Zucchini .  I've used it multiple times and it has never failed me.  Are you afraid of pie crust?  I've never made a proper pie crust in my life and will shamelessly admit that I buy them in a box in the refrigerator case, but this crust is so easy even I can make it, which means you can make it, too.   Now, the elegant Clothilde makes her tarts...