23 February 2012

  • Weeknight Dinner

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    Potatoes, sweet potatoes, onions, garlic, and rosemary, ready to go into the oven and roast for forty-five minutes.

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    Some pork sundried tomato sausage I made earlier this month and froze. Boiled it for a few minutes in beer before putting it on top of the half-cooked vegetables to finish in the oven.

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    Prepared a healthy salad of red leaf lettuce, carrots, and tomatoes with some feta cheese, dried cranberries, and pecans. Served with a Japanese style sesame dressing.

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    The roasted vegetables and sausages come out of the oven, ready to eat!

     

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