Sunday, April 26, 2009
In an attempt to re-fall in love with cooking, I loaded the fridge with fresh produce- 2 weeks ago. and now that it's all threatening to get fuzzy and turn to slime, I decided to see if I could remember how to cook
Roasted a butternut squash, made a very loose adaptation of this broccoli-potato soup, and ginger carrot soup that is very loosely adapted from this recipe. And then I made some fiery carrot dip- weird and good- just use lots of olive oil and don't skimp on the feta garnish. Also steamed 1/2 lb washed and trimmed fresh green beans about 8 minutes, then tossed with a heaping tablespoon of homemade pesto (frozen from last summer's harvest).