last night’s dinner was roasted beets, turnips, apples and pears marinated with apple cider vin, apple concentrate, Dijon mustard and spiced with tarragon, oregano, basil, fennel and cumin. Then mixed with fresh spinach and served with a brown rice. The rice had chick peas, roasted zucchini, mushrooms and tomatoes. A fresh fennel broth was used for the cooking liquid. Fresh bread and a pear blueberry crisp was served. Thanks to C.M., Beannie and Mike for the help.
Word, mr.Jaz.
mmmmmmmmmmmmmmmmmmmmmmm……………….the whole meal screams autumn. you should likely come to class with leftovers so the rest of us can hoard them, or at least smell the goodness.
yum – the fennel broth sounds particularly delicious and nutritious!