Wednesday, October 11, 2006

In the Moment

Because it was in the fridge . . . how's this for a salad?

Rainy Night Fall Salad

shaved fennel (1 small bulb + veggie peeler)

handful of fresh dill
roasted acorn squash (400˚ tossed with olive oil, salt, peper and rosemary till tender)

lemon honey vinagrette (olive oil + white balsamic + blob of honey + splash of lemon juice + salt and pepper)

Well I'll tell you - it was delicious. Try it some time.

Goes great with a good October Fest!

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