Lunch
November 15th, 2008 · No Comments · Posted in Uncategorized
Assorted leftovers from the fridge, constituting a vegetarian feast:
Roasted parsnips and carrots, boiled potatoes, chopped spinach, sauteed mushrooms, canned baby peas. Drizzle with extra-virgin olive oil. Season with coarse salt and freshly ground black pepper. Dust with leftover grated parmesan cheese.
Preparation time: 5 minutes
Shopping: none
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