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!!!
Been There, Eating This 