We did some fine cooking in November, but I’m too far behind in blogging to present it in any organized fashion. Instead, I’ve grabbed some of the best recipes and pix, and will show them here.
These are lunches and some dinners, with a few notes to assist.
Grilled Sea Bream with Mushrooms atop Squid Ink Tagliatelle/ The pasta was fresh from Eataly Boston.
Broccoli Rabe with Calabrian hot peppers, sweet lunch box peppers from our Fall CSA, slices of my grilled whole-grain bread with slice of Pecorino, and oil cured olives
One of my favorite Organic wines from Puglia
grilled orange beets and friends
Pasta with Wild Mushrooms and Ricotta Cheese
Beet Salad with Microgreens and hot Peruvian Aji Peppers
2016 Oddity Release — Datura — 100% Petite Verdot
Grilled, Marinated Mushrooms
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