Last night's dinner was as romantic as they get. In an attempt to eat healthier when possible, I pulled out every vegetable in the refrigerator. Crisp sugar snap peas, crunchy zucchini, sweet eggplant, roasted bell peppers, scallions all harmoniously held together with lobster and cuttlefish balls. Served with brown jasmine rice, of course.
And in an attempt to fulfill my insatiable french fry craving---I also made truffle roasted potatoes. They are so tasty and far healthier than the real deal. Some family members have deemed them "crack fries." The key to making these is to pre-cook them in boiling water for a couple minutes, air dry and then roast until golden and crispy.
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