Saturday, September 1, 2007
Two new magazines with fall fashion.
For awesome lunch:
Saute 1 Japanese yam (cubed 1/2" pieces), 1/4 cup pine nuts in olive oil until potatoes are slightly soft and browned.
Add one bunch chopped beet greens (or other leafy green) 1 tsp fresh rosemary, salt and pepper to taste and cook until wilted.
Put in bowls and top with a light squirt of lemon juice and crumbled feta.