Today my mother and I went to Lambert's Cove beach then stopped at Morning Glory Farm on the way home. I picked up a few goodies and we just finished a really, really (really!) yummy dinner on the porch that involved very little effort. I think it's officially summer!
I've been reading a great birthday present book, In Defense of Food, by Michael Pollan. He sums up the book in the first few lines: East food. Not too much. Mostly plants. I very highly recommend it! His philosophy was on my mind as I thought about dinner tonight... so here's the menu:
Mico-greens with Annie's Goddess Dressing (Tahini & lemon juice based)
Roasted sweet potatoes
Sugar snap peas (raw)
It's dinners like this that remind me that the best food is often (if not always) the simplest. A few whole, fresh ingredients prepared really simply always seems to be the most tasty and enjoyable.
Fresh cherries, also from Morning Glory.
Roasted beets1. Preheat the oven to 425.
2. Cut the stems and leaves off the beats and use a vegetable peeler to peel the skin off the beats. (Save the leaves... they're tasty!)
3. Dice the beats, toss in olive and salt, and roast until they are tender on the inside and crispy on the outside.
Roasted sweet potatoes1. Preheat the oven to 425.
2. Wash and scrub the potatoes.
3. Dice the potatoes, toss in olive oil, red pepper flakes and salt, and roast until they are tender on the inside and crispy on the outside.
What's blooming in the garden in WT...