Last night, I was in the mood for what else but fresh veggies! I rummaged around to find an avocado, tomato, potato and turnips in the kitchen.
I had visited the food store earlier in the week in search for beets to make the beet and goat cheese combination that I had earlier at Bluegrass. unfortunately, the Giant did not carry beets at the time, so I decided on turnips instead.
– Peeled and sliced
– Softened in boiling water
– Then sautéed with a tiny bit of butter and a bunch of fresh parsley
Preparing the avocado and tomato
– Combined with a can of mexican beans and some thawed frozen corn (I can not wait until fresh corn on the cob is available at road side stands 🙂 ).
For the dressing I mixed:
-juice of one lemon
– splash of hot sauce
– vegetable oil
And dinner was almost done!
I roasted the potato with rosemary, sea salt and olive oil for Perry.
Dinner in less than 30 min- take that Rachel Ray! – I apologize it’s Friday and I’m in a punchy mood at work.
Have you tried this frozen dessert? It comes in apple or berry. I really like the single serving portions— mhmm so wonderful with vanilla icecream on the side.