Sunday, July 09, 2006

Roasted Beet Salad, Arugula Soup, Fava Beans, Pugliese Bread

Dinner 7/9

Roasted Beet Salad
(baby spinach, roasted beets, pine nuts, olive oil, sherry vinegar, balsamic vinegar, mustard, salt and pepper)

Arugula Soup
(wilted arugula, great northern beans, russet potato, carrot, onion, garlic, rosemary, thyme, veg stock, salt and pepper)

Fava Beans

Pugliese Bread

All in all, a very simple summer meal -- soup, salad, bread -- and the favas were just wonderful, pan-fried with just a little olive oil, salt and pepper. The beets were trimmed, coated with olive oil, wrapped in foil and roasted in a 450F oven for about an hour, then peeled, and cut into eight wedges...

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