I’ve got a nice solution to the the dilemma of what to eat for dinner or pack for lunch during a busy work week when your cupboards and refrigerator may not be overflowing.
One of the things I’ve been doing a lot of since returning to work full time is roasting vegetables at night, after dinner, while I’m on my evening stroll.
I am honored to be co-hosting this week’s Fiesta Friday #55 (click to join) party with my dear friend and talented cook Suzanne@apuginthekitchen.
My friends of Persian and Middle Eastern origin may want to slap me for making up this dish and the cheesy title . . . sorry folks. I’ve had too many beige foods over the holidays — bratwurst, pork roast & shoulder, sauerkraut, bread dumpling, gravy, etc., and I felt an itch of playfulness coming on.