Monday June 9We still had four of the Poblano chiles we had roasted the week before, so we stuffed them with the filling left over from making yesterday's courgette appetizers, fleshed out with 5-6 oz. of mild goat cheese and a nubbin of fontina we had sitting around. Dipped the stuffed peppers in beaten egg, rolled them in seasoned cornmeal, and fried in oil until golden.
As we had managed to snag some yellow tomatoes as well as red ones, our normal pico de gallo got some extra color, especially when we added red onion and orange pepper, with everything in neat little dice, plus a handful of fresh garden cilantro. A squeeze of lime juice was all it needed.
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