The Kitchen Madonna has me thinking about food more than usual.

For lunch today, I planned to have tuna salad inside a yellow bell pepper that was ripening in my small container garden. Instead, I had the crusts of a half dozen PB&J sandwiches…leftovers from the impromptu lunch playdate that occurred here.

I did manage to have that pepper as a snack this afternoon, and it was heavenly. I just wish I had a bigger garden, and I wish I did better with pepper plants than just one or two peppers each.

For dinner, I’ll saute some white fish in a bit of olive oil and then top it with this Kosovo Salad. I love the contrast of the hot fish and the cold salad in each bite. I chop the veggies fine, so the salad is more like a salsa. Bill likes heaps of feta cheese…that’s the way they serve it in Kosovo, Bulgaria and Greece (from his experience). But I leave out the olives, since he has little nice to say about them (maybe one day, he’ll come around…in the last 10 years I’ve gotten him to be a bit nicer to the mushrooms of the world).

The best part of this recipe is that the salad can be made earlier in the day. The fish only takes 5 – 6 minutes to cook, so dinner is served in short order. My kids won’t eat this, so I’ll have some biscuits made up to fill their bellies. Dinner is what dinner is…I try not to run a short order grill. Most days, I try to accomodate the bland palate of the younger crowd, but sometimes I just want to eat something other than breaded chicken or tacos.