In “A” weeks, the success story was Artichoke Alfredo sauce. I served it over gluten free spaghetti and steaks that were on sale from Valentine’s Day. This was not the vegetable that I was predicting would win. Parmesan cheese makes everything good!
For “B” week, we served our guests berries over organic greens tossed with lemon zest, cilantro, raspberry vinaigrette, toasted coconut, and diced mozzarella. Kris thought the raspberries tasted like dust at first which was a funny story. Broccoli, bananas, beans, and Brussels sprouts also found themselves on the menu. Bosc pears from ALDI also turned out to be a sweet treat!
Next week we will start eating fruits and vegetables that start with C!
- cantaloupe (I don’t think I’ve ever spelled this word before!)
- what else?
What are your best “C” recipes and tips?
Photo from http://www.freestockphotos.biz/stockphoto/7635