On the menu: Grilled lemon and rosemary chicken, wilted broccoli rabe with grated Parmesan and garlic, and garlic & toasted sesame carrots.
For dessert baked D'Anjou pears with bleu cheese, English walnut & dried cranberry stuffing.
Saturday, February 28, 2009
Our Saturday Feast
Mrs prepared a fabulous supper for us today. This morning I quartered a whole chicken from Winters Grass Farm and it marinated most of the day. She harvested some of our carrots from the garden.
On the menu: Grilled lemon and rosemary chicken, wilted broccoli rabe with grated Parmesan and garlic, and garlic & toasted sesame carrots.
For dessert baked D'Anjou pears with bleu cheese, English walnut & dried cranberry stuffing.
On the menu: Grilled lemon and rosemary chicken, wilted broccoli rabe with grated Parmesan and garlic, and garlic & toasted sesame carrots.
For dessert baked D'Anjou pears with bleu cheese, English walnut & dried cranberry stuffing.
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4 comments:
Wow, looks delish!
Yea still waiting for the invite.....
Yummy -
Those pears sound FABULOUS! I need to do something like that. :)
The pear dish is meant to be a lunch or snack with the pear on a bed of arugula, but we thought it would be a fine dessert without the greens. It was. ;)
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