Another week of Indian Summer. I picked the last two eggplants and a couple of poblano peppers. Greens and brussel sprouts are still thriving. Beets, carrots and lettuce are doing well too. Dinner was the cover recipe of Cooking Light, mac & cheese. It was awesome. Instead of bechamel sauce, you make a puree of butternut squash cooked in milk and herbs.
It was one of the best Mac & Cheese recipes I've tried!
To go with it I made a green bean salad that will defintiely become a regular side at our table:
1lb fresh green beans, blanched and cooled
1 large beefsteak tomato, fresh from the garden, cut in chunks
1 large shallot, thinly sliced
1TBSP capers with 1 TBSP juice of capers
1 TBSP red wine vinegar
1/4 cup french vinaigrette
Place sliced shallot, capers, caper juice and vinegar in small bowl. Marinate the shallots for 30 minutes.
Place cooled beans and tomato chuncks in salad bowl. Add marinated shallots and juices. Add French vinaigrette and toss to coat. Serve with fresh ground black pepper. Yummy!
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