On a rainy Friday night, what's better than a warm, hearty meal with friends?
BEEF:
Harry made a humongous tri-tip with a cocoa-chili rub -- it was humongous and delicious. That's all I know about it.
Sautéed Kale with Fennel and Shallot:
This is a recipe I believe I've made since starting this blog, but I suppose it never hurts to repeat the recipe. Sautée thinly sliced fennel and onion (I replaced onion with shallot, since that's what came in last week's box) in olive oil until slightly translucent. Add chopped kale and a splash of wine; sauté until tender and wilted.
Roasted Root Veggies with Fresh Rosemary:
I added two potatoes, 3 carrots, 2 beets, and 1 sweet potato, all diced to 2 cloves minced garlic, salt and pepper, and about a tablespoon of chopped rosemary. Put in oven at 450 degrees, for about 45. I like them crispy on the outside and mushy in the middle.
What's left?
BEEF:
Harry made a humongous tri-tip with a cocoa-chili rub -- it was humongous and delicious. That's all I know about it.
Sautéed Kale with Fennel and Shallot:
This is a recipe I believe I've made since starting this blog, but I suppose it never hurts to repeat the recipe. Sautée thinly sliced fennel and onion (I replaced onion with shallot, since that's what came in last week's box) in olive oil until slightly translucent. Add chopped kale and a splash of wine; sauté until tender and wilted.
Roasted Root Veggies with Fresh Rosemary:
I added two potatoes, 3 carrots, 2 beets, and 1 sweet potato, all diced to 2 cloves minced garlic, salt and pepper, and about a tablespoon of chopped rosemary. Put in oven at 450 degrees, for about 45. I like them crispy on the outside and mushy in the middle.
What's left?
- 1 small cabbage
- 1 pomegranate
- 2 persimmons
- 4 orange sweet peppers
- 2 pears
- 4 heads of garlic
- 1/2 bag mixed greens
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