Sunday, May 20, 2012

Fiddleheads, kale and quinoa

The weather is wonderfully warm again but today was a quiet day with running errands around the house, buying cat food and red wine. The essentials. Refilling the vegetable drawer. Checking out the deals at Old Navy. Watching “The descendents”. Dinner came together with pre-cooked quinoa and fiddleheads and fresh kale, all sauteed in harissa flavored olive oil with chili flakes, fresh garlic, and rosemary, salt and pepper. Sundried tomatoes would have been good, too. 

fiddleheads_ quinoag

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