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We are having game hens, wild rice and collard greens. I may also cook a couple of turnips, but I am trying to think of some way other than just boiling them.
thanks for all the tips on cooking the turnips; they were very fresh and the baby ones. I couldn't decide between mashing and roasting.I ended up roasting them with the game hens. I had fogotten just how good they can be. I did saute the greens with a little bacon, lemon, garlic and onions. Certainly they were better than the turnip greens last weekend.
roasted butterflied boneless leg of lamb marinated for 6 hours in yogurt, garlic, rosemary and Rockin' Moroccan spices, roasted asparagus. Strawberries & cream for dessert.
Did you make the beet salad? Can you share the recipe?
Sure. I riffed of of this recipe - but I did not use fresh beets (frozen organic - much less work) and made the same recipe. Hope you like it. I have others if you want.
Location: Los Angeles>Little Rock>Houston>Little Rock
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Originally Posted by weezycom
roasted butterflied boneless leg of lamb marinated for 6 hours in yogurt, garlic, rosemary and Rockin' Moroccan spices, roasted asparagus. Strawberries & cream for dessert.
That sounds so good. I love lamb. Can't rep you.
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