Let the games begin.
I made a quick spread with the remaining grilled halibut and avocado which I added a little red onion, green onion, cayenne, paprika, and a drop of olive oil to. I served it up with some toasted rosemary bread leftover from our weekend's many lamb courses.
The red leaf lettuce (which I cleaned in anticipation of our guests but which we did not eat a single leaf of) was a top priority. I paired that up with some lemon, olive oil, pita and tabouli for this salad course.
I used up all the remaining grilled vegetables (except for one piece I saved for tomorrow) to make this pizza with mozzarella, ricotta, and fresh rosemary.
For dessert: grilled pineapple with maple syrup and cayenne pepper. A nice vaguely healthy dessert.
If it wasn't followed by heaping servings of Easter candy.
Somewhat healthy eating may have to wait for a resurgence until May.
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