You know my favorite indication that a recipe is a keeper?
When you can’t wait to have the leftovers the next day.
Which is quickly followed by when someone asks for the recipe.
Or when there ARE no leftovers, so you have to make it again.
Right after just making it.
This is that recipe.
This week, I’ve been on a vegetable kick. I cannot wait for the farmer’s markets to reopen. Roasted. Braised. Sauteed. However they’ve been made, it’s been vegetables after more vegetables lately. Augmented by with salads and fruit for good measure.
It may or may not have something to do with Nick’s declaration that he wanted to give up meat for Lent.
For the record, I said no.
He can eat less, no problem, but until he starts eating fish or opens up his palate to more vegetables, he can’t just give up meat.
His fourth-grade, 63-lb body cannot live on salad and yogurt alone.
So back to my new favorite dish.
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