Saturday Lunch

Roasted root vegetables are one of Fall’s great treats. The Rutabagas, the squash, and the garlic all came from our garden. Added a bit of golden beet from PCC and it was perfect. 
The Lamb was seasoned with a rosemary-salt-lemon-pepper blend that a co-worker of Tricia makes, worked so well. 
Tricia did her magic with salad, cherry tomatoes from our garden, garbanzos, slices of avocado, parmeson cheese. Dressed with mango balsamic and olive oil from our Global Gardens club shipment.
The wine was a Windy Point Barbera, from the Yakima valley. I love Barbera wines and this small winery is a favorite.
This is what weekends are for!!!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s