We had a little thank you dinner party for some friends this weekend. Harry decided to make an enormous hunk of beef; luckily this week's veggies complemented it perfectly!
Roasted Root Vegetables:
We had our sweet potatoes, several onions, and our carrots, plus I added some beets for some color and variety. Tossed them with a little olive oil, herbes de provence, and garlic and cooked them in the bottom of the roasting pan.
Sautéed Green Beans with Garlic:
I sautéed green beans with some minced garlic, salt and pepper.
Hazelnut-Brown Butter Cake with Sautéed Pears:
This recipe came from "Sunday Suppers at Lucques" by Suzanne Goin. (Her restaurant, Lucques, is in Los Angeles.) It was incredibly delicious: it has very little flour in it, the texture comes from ground hazelnuts. It is sweet, nutty and delicious. Fight the urge to serve sweetened whip cream with the cake, you need it to balance out the vanilla-caramel flavor of the pears.
Roasted Root Vegetables:
We had our sweet potatoes, several onions, and our carrots, plus I added some beets for some color and variety. Tossed them with a little olive oil, herbes de provence, and garlic and cooked them in the bottom of the roasting pan.
Sautéed Green Beans with Garlic:
I sautéed green beans with some minced garlic, salt and pepper.
Hazelnut-Brown Butter Cake with Sautéed Pears:
What's left?
4 tomatoes
4 small bunches bok choy
1 bulb garlic
1 1/4 cups of walnuts
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