If you live in my neck of the woods you’ve probably been spending a lot of time with your air conditioning - the temps have been brutal but hey there is no such thing as climate change right? 😀
One of my goals in retirement is to do one “useful” thing every day. Today I did many; I took our used and abused electronics to be recycled, got groceries, cleaned the upstairs, watered and weeded the garden, and turned the last of the shredded zucchini into bread -I’d say it was a productive day. I also went for a walk and did 30 minutes of yoga.
After all that work, I decided that dinner needed to be simple. I had a head of cauliflower, mushrooms, and tomatoes in the fridge and combined it with some leftover rice. I toasted a small baguette of whole wheat bread and added some Muhhamara (roasted red peppers and walnuts) from Costco to round out the meal. It was a warm-weather delight.
Ingredients:
2/3 head of cauliflower -broken into florets
1 package of baby portobello mushrooms - cleaned and quartered
1 container of grape tomatoes
2 - 3 cloves garlic - minced
olive oil
Italian seasoning
salt and pepper to taste
Instructions:
Preheat the oven to 400 degrees.
Chop all vegetables as indicated above and place them in a large bowl. Add olive oil, and spices; stir to combine. Put all vegetables on a sheet pan and roast for 25 - 30 minutes or until cauliflower is crisp-tender.
Serve with rice, and bread, and enjoy!
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