On Tuesday night we grilled hamburgers, baked potatoes, and made a delicious salad. I marinated and roasted garden beets in balsamic vinegar and herbes de provence and caramelized them in the oven. The spinach, lettuce, and peas were from the garden as well along with a bit of chopped basil from one of the window boxes. The peas were lightly blanched and marinated in olive oil, lemon, and mint. The salad also had some chopped walnuts, hard-boiled eggs, and feta cheese. It was great! Tonight we are grilling steaks, making mashed potatoes, and serving it with sauteed beet and spinach greens from the garden.
No comments:
Post a Comment