The aforementioned short ribs were fall-off-the-bone amazing. Rich, tender, and the piquillo pepper sauce was a beautiful compliment.
The parsnip puree was a fantastic pairing -- sweet, light, and nutty.
Alongside the amazing entree, I made a grilled rainbow carrot and sauteed fennel salad with lemon, dill, and thyme.
Woke up to a frigid wind this morning💨. Update to an oldie coming soon - search “soup” on my blog for this veggie soup recipe along with: minestrone, leek & potato and curried butternut & apple soup recipes and ideas for tasty soup toppings!
Parsnips😊. I’m going to be doing a little experimenting with vegetables and fruits that I don’t typically buy so get ready for some “different” foods lol. I think this photo is hilarious for some reason. I don’t know why I thought to take a photo like this but I guess because the parsnips will be my main course 😂😂. Parsnips are rich in potassium, zinc, magnesium, manganese, phosphorus and iron. When you start researching the benefits of plant food, you begin to realize the importance of real food. Not processed junk food that is empty calories. I am beginning to try foods that I have never tried. I’m not going to say, yuck...that looks gross. I’m going to be open because I know that when I put more different healthy foods in my body, I begin to enjoy them and actually crave them. It’s amazing how the body adjusts to what you do and I want to give myself every opportunity to be as healthy as I can be. Try a different vegetable or fruit and keep trying it. Don’t give up after one bite😊❤️. *