Cynthia Wenslow wrote:I've spent the day in the silk dyeing studio and am short on food inspiration. Got about 3 or 4 hours until dinner.
I'll have fresh ciabatta by then. It's rising now, so we can do a nice arugula salad with fresh mozz bruschetta to go with something. But what? We have the usual pantry staples, along with red chard, bok choy, acorn squash, sweet potatoes, Yukon Golds, celery, red cabbage, Brussels sprouts, a few kinds of cheeses.
Ideas? Oh, yes, it has to be vegetarian (not vegan). Thanks in advance!
Dale Williams wrote:How about using some of the cheese and making a chard gratin (I realize cheese isn't necessary for gratin, but it does help)? If you need more starch, chard/potato or chard/sweet potato.
Users browsing this forum: Google [Bot] and 1 guest