Friday, April 27, 2007

Quick Summer Dinner

Barbecue sausages (we got fresh pork-and-beef sausages from the farmer's market) and serve with bulgar pilaf-- saute onions, salt, and dried herbs in butter; when onions are translucent, add bulgar and saute; add chicken broth, bring to a boil, reduce heat and cover to cook.

Kale salad with Oro Blanco grapefruit (remove all skin and membrane) and avocado-- let grapefruit juice lightly dress kale, add white wine vinegar, olive oil, and salt and pepper.

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