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
Tags:carrots·leftovers·lunch·mushrooms·parenting·peas·potatoes·spinach
Choucroute as a recipe is less important than the people you invite to eat it with. So thank you Linda, Tom, Larry, Valca, Pete and Steve for joining us last night. Since we were all basking in the glow of Tuesday’s election results, this also constituted our Kumbaya moment. Choucroute is a classic Alsatian dish […]
Tags:carrots·choucroute·parsnips·sauerkraut·sausages·sweet potatoes
Salad greens from the garden with grated carrot, cherry tomatoes and leftover hard-boiled egg. Preparation time: 10 minutes Shopping: none Season with extra-virgin olive oil, white wine vinegar, a little salt, freshly ground black pepper. Here’s a question: Why are brown eggs more expensive in the grocery store than plain white eggs? The only difference […]
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