I’ve had Mark Bittman’s Paella with Tomatoes recipe stashed away in my mental recipe file for more than two years. Last week, I finally pulled it out for a mid-week dinner. The verdict: We loved the inclusion of smoked paprika, and bites with tomato and a pea shoot salad topping were tasty.  Otherwise, it was a plate full of rice. William and I both would have enjoyed hunks of Spanish chorizo and maybe the fresh garbanzos that I bought at the Coral Gables farmers’ market (we ate them steamed, like edamame, instead … they were veggie crack). For the time it took to prepare this meal (minimal), it’s worth tweaking. I’ll keep the amended recipe on file.

I also borrowed this Pasta with Broccoli Rabe and Sausage recipe from Real Simple. The combination is far from novel, but since it was my first time cooking broccoli rabe, I chose to stick with a classic. My only changes: using lots of local green garlic and onion and subbing vegetable broth for chicken. I would make this again with more greens and red pepper flakes and less broth. I had to reduce the sauce for close to eight minutes to prevent a soupy final product.

Perhaps it’s a sign that we’re not yet ready for parenthood, but almost every time William and I eat homemade pizza, we lament the day we will have to share it with our future children. We can’t imagine being limited to a third or quarter of a pie each. What will we do? Serve a salad or roasted vegetables on the side. Depressing. I want cheese, not fiber filler.  

Maybe that makes us selfish. Maybe I’ll have to make two pies at a time. But until that day comes, we’ll continue to overindulge in damn-fine homegrown pies.

Tonight I cleared the fridge for my pizza with stellar results: Italian sausage, red peppers, arugula, fresh oregano, marinara, and mozzarella atop our standard dough from epicurious.com. And with William gone, I don’t have to share it with anyone. 

Although my urban gardening skills are far from perfect, I plucked my first crop of hot red peppers (a total of five) from my balcony this weekend. I stuffed them with a mixture of cooked mild Italian sausage, fresh basil and oregano, mozzarella and fresh bread crumbs. I cooked them  at 425° for 25 minutes in a baking dish with 1/4 inch of water.  

The final product: tender, fruity peppers with a touch of heat and a mouthful of fatty sausage and cheese. I planned on eating three and saving two for lunch leftovers. But I enjoyed my bounty so much that I ate all five.