Last Thursday was a full workday in the yard for me, and I'm always grateful for the ease of dinner prep when I can pull a prepped frozen protein from the freezer and drop it in the sous vide. About an hour before I was ready to serve, I cut broccoli florets and shook them in olive oil, added kosher salt and fresh cracked black pepper, plus several pinches of a Shenandoah Valley garlic and herb mix, and roasted them to a delicious tenderness. Some leftover macaroni and cheese was a bonus. As I sat down with my plate, I decided I was very, very hungry.
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