So we are entering that magical time of year when I want to roast evvvvvvvvvvverything.
Here were today’s candidates:
Cauliflower and tomatoes, both from the farmer’s market. Both got salt and peppered, and the cauliflower got tossed with 1/2 T. olive oil. Then I roasted them at 400* for 20 minutes or so, tossing around the cauliflower occasionally so it got nice and browney.
Mmm gorgeous crispening on the cauliflower, gorgeous sweetening on the tomatoes. Well, okay, but cauliflower and tomatoes do not a lunch make (or at least a satisfying one!)
What to mix them with?
MAC N CHEESE! Specifically, Annie’s whole wheat shells and cheddar. Deeeeeeeeeeeeliiiiiiiiiiiiicious. I’ve been watching Kath and all the other blogger pros beef up their mac and cheese with roasted/grilled veggies, and now I TOTALLY get why. You get a huuuuuuuge bowl of delicious pasta, and the lovely sweetness from the roasted veggies. So good!
Now that I’m back in fightin’ form (thank you all for the good wishes during my convalescence :D And uh, to the person who tried to convert me to Islam, probably isn’t going to happen…) I want HEARTY and CREAMY (cause yeah yeah you’re supposed to cut out dairy when you’ve got a sore throat, but I love my cheese products).
The best part is, this made two servings. So when I get back from epidemiology at 8:30 tomorrow night (IF, and it’s a big if, if the bus is running on time) I will have this lovely thing waiting for me.
Mm mm mm.
One last look at my sick food, just cause this was good:
Yesterday’s lunch was hot beef n barley soup and cold apple slices. Mmm.