Last night we had our friends Shah and Fiona over for a Mardi Gras dinner of shrimp creole, salad and crusty French bread with brownies and ice cream for dessert. They came armed with delicious wine from Spain (they have a home there and just visited a couple of weeks ago) and a sack full of vegetables from their garden. Beautiful & leafy Swiss chard, a fennel bulb (can’t find those in the market), perfectly white cauliflower and bunches broccoli rabe.
Ah, the variety! I’ve been looking up recipes and thought this one looked particularly good for the chard. I think I may just roast the cauliflower with olive oil & salt until it gets crunchy and toasty.
Any other suggestions for preparing these delicious goodies?
It’s morning time and I’m already hungry for dinner!
Delhited 