Once I wanted to open a vegetarian restaurant. Now I eat meat, so these ideas put all types of foods to use.
Sunday, October 24, 2010
Winter Squash and Barley Risotto
Softened, buttery leeks + oven roasted butternut squash cubes (drizzled with olive oil, garlic, and black pepper) + creamy barley and carrot shreds. Mix together and add liberal amounts of fresh grated Pecorino Romano cheese.... YUM!
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