Archive for February 18th, 2010

A Simple Dinner

Sometimes nothing beats fresh roasted vegetables and greens for dinner.  I saw these golden beets in the produce section with their tops still attached and I started to salivate.  I promptly whisked them home and decided upon a very simple dinner with some warmed tart and tangy apples and Peruvian potatoes to accompany the beets.

Mustardy Apples


2 Fuji apples, cored and cut into chunks

1/2 onion, diced

1 head roasted garlic

1 T  stone-ground mustard [or to taste]

white wine

apple cider vinegar


Sauté the onions and apples in a drizzle of olive oil until edges begin to caramelize.  Add in 1/4 cup wine and cook off the alcohol.  Add in the roasted garlic, mustard and splash in some apple cider vinegar.  Cook for a few minutes to evaporate off the vinegar.

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