So far, my Saturday has been about yoga, reading for class, and testing a few recipes for a new project—more on that soon.
Why has it been so long since I made roasted root vegetables?
These would be great served with gnocchi or lentils or something really savory and tender like shortribs (or their vegetarian equivalent). This New York Times recipe for polenta with braised root vegetables sounds pretty good too and could easily be adapted.
Next on today’s agenda—laundry!