I am experimenting with the idea of basing the week's menu on what I pick up at the Saturday farmer's market. This time I got: fresh shitake mushrooms, baby artichokes, watercress, three types of eggplant, some purple (!) bell peppers, heirloom tomatoes, and avocadoes.
I bought the mushrooms a week ago, too, but they went bad before I got to use them. So now they will be the first to go in the pot! After the market, we stopped by a seafood counter by the harbor and got a pound of ahi tuna. This calls for a...