After coming home from a week backpacking trip in Kings Canyon National Park and eating dehydrated meals, gorp, and granola, all I wanted was something fresh. After looking over the CSA box that arrived this morning I decided on a kinoa-pinto bean salad with rosemary-white wine sauce, organic brown rice in butter, and a peach-heirloom tomato salsa spread over a bed of arugula. For desert I made a pie with sauteed pears (to soften them), fresh figs and strawberries. To retain the flavor of the contrasting fruits, the only other ingredients were 3 Tbsp of sugar, 1 Tbsp butter, and 2 tsp of corn starch. The meal was light and filling, and good enough to cause Wendy to conk out shortly thereafter.