You may notice that I do a lot of “bowls” for dinner. Frankly, I’m afraid I’m having a love affair with roasted vegetables of any variety — and I am maintaining a similar obsession with sauteed vegetables of any variety. I just love the way that a vegetable sweetens when it’s hit with a dash of kosher salt, freshly ground pepper, good extra-virgin olive oil, and a flash of heat. They truly need no other spice or adornment.
Staying true to my love, dinner tonight was an Orange Bowl, so named because roasted orange veggies served as the centerpiece of the bowl. All in all, it included carrots, sweet potatoes, grape tomatoes, and extra-firm tofu. I laid the roasted mixture on a bed of barley, which I had simmered in organic vegetable broth. I topped the bowl with a hunk of one of my favorite cheeses of all time — Cypress Grove’s Humboldt Fog, which is a sharp goat’s milk cheese that really must be tried if you like goat’s milk cheeses.
I imbibed a delicious blonde Belgian brew with my dinner … Leffe cannot be beat!
Glad to be starting a new week tomorrow — good luck surviving your Monday!
