Dinner 11/9
Pear, Leek, Squash and Hazelnut Tart*
Braised Leeks
Sauteed Crimini Mushrooms
Sauteed Beet and Kale Greens
(w/ pine nuts and garlic)
Wine
Prat-Majou (France/2000)
(non-filtered red table wine)
* from my WRSOC teachers, Meredith and Carla -- via the article they wrote on squash for last weeks food section in the PD.
