What's for Dinner, Fri., Jan. 17, 2019
We're having snow this weekend, so the RG roasted a sheet of vegetables and made a pot of cannellinis. He pureed the vegetables and made the most delicious soup. It came out golden in color and we're sprinkling cilantro leaves over the soup. In addition, one could have cannellinis with tuna, red onion, and celery, but I prefer the former.
There are two side dishes. One is Japanese eggplant rounds. It was tossed in rosemary, garlic, salt & pepper, and olive oil. Roasted in a cast iron skillet in a low-temp oven.
Corn cut off the cob and mixed with roasted yellow peppers. Has various herbs in it, like rosemary.
For dessert, pastries from the Portuguese bakery. Half a little 2-inch pie and a few bits of orange cake. Hot ginger tea to go with it.
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