Today -- about 6 large radicchio summer leaves ( looks like giant dandelion leaves), 5-6 stalks of bolted lettuce, one with flower buds, Spinach Tree/Magenta Spreen, Lambs Quarters, onion -- all freshly harvested. Green Hari eggplant, garlic, walnuts, golden raisins, one wedge lemon, another wedge worth lemon rind, sliced deli polish ham. Sea salt, sugar, pepper.
Parboiled the radicchio and mature spinach tree and lambs quarters leaves, then chopped and put in heated sunflower oil and melted butter along with the lettuce leaves pulled off the stalks and chopped, sea salt, diced onions and garlic. Baby spinach tree and lambs quarter leaves, added EVOO and diced eggplants and chopped walnuts, chopped frozen lemon rind and lemon wedge to thaw, freshly ground black pepper, a teaspoon of cane sugar, ham cut in thin strips, then the golden raisins which had been soaking in a bit of the parboiling water.
It's slightly bitter, and sweet, and nutty, all at the same time. So yummy.
). Had no ground meat but had leftover pot roast. No ricotta but had cream cheese. Used garden harvested onions and garlic, a green pepper, and herbs.
But I like that tangy "caramelized too much and will have to be called burned" flavor sometimes, so I don't mind too much. 
He said, "But this ISN'T zucchini. It's GOOD."
