I still have two large bunches of Collard Greens sitting in my fridge from my farm share and NOW I have a bunch of Turnip Greens. These are not greens that I know much about, help! Any ideas? I’m really not excited about just sautéing it all down and consuming, I guess I could; but would welcome any other suggestions?? Don’t get me wrong, I like my greens, but I really prefer to eat them raw, more in salad form and Collard Greens are just a little too bitter for salad.
No exercise to report back today. My alarm went off as planned, but I fell back asleep. Probably for the best, I’m still having a bit of pain in my right leg so I think I’ll hold off on running again until Friday.
Anyway, on to dinner. Ben caught on, veggies again without a chicken or meat accompaniment. I reminded him that there is protein in nuts which is part of our meal tonight, but he said, and I quote “that’s fake protein”.
First I warmed a side of Creamy Butternut Squash Soup.
I roasted the beets from my farm share last night so they could quickly be thrown into a salad for tonight. One of my favorite combos aside from rosemary and garlic is beets and goat cheese. Red leaf lettuce, roasted beets, goat cheese and walnuts. Yum!
Normally I use just a small amount of oil with a heavier dose of balsamic vinegar, but tonight I made one of my favorite easy and flavorful dressings. Simple Balsamic Vinaigrette from Emeril.
Time to eat!
Finished with a glass of red wine and a marathon of Fringe episodes. We are determined to finish up Season 3 tonight, way too many shows to catch up on. Have a good night!