Normally cooking on Sundays for the week, eating between meetings, or while grading papers – this break has allowed for some quality time in the kitchen. When you’re just hanging out, what’s the rush, right? There’s time for slow cooking – slow roasted vegetables (and fruits if we’re getting technical) to be exact.
Yukon Gold potatoes and asparagus, both roasted with garlic, served with “steak a la Vince” (butter, tarragon, and garlic)
roasted broccoli with garlic
And the slowest of all
like heaven in a bowl.
I could get used to this…