Anniversary Dinner


Today marks our six year anniversary!  Woohoo!  We spent a little time this morning in the gazebo where we got married and got a little teary-eyed.  God has been so good to us!

For our anniversary dinner, we had some lovely wild-caught mahi-mahi, cooked in butter and herbs.  However, the real star of the meal was the side dish of veggies.  I had some tiny Brussels sprouts and beets from Farmer Pete that I wanted to use, so I decided to try the recipe found here.   I cut the bottom off a small head of garlic and tossed it in with the sprouts and peeled-and-chopped beets.  I roasted them in olive oil at 400* for 35 minutes.  When they came out, I popped the garlic cloves out of their wrappers.  (Ouch! It was sometimes hot!  I should have waited a few minutes…)  I mashed the roasted cloves into a quick paste in the bottom of a bowl and added a few pats of butter.  Then I tossed in the warm veggies, added a few splashes of balsamic vinegar, and mixed it together.  Oh my!  The sweetness of the beets and roasted garlic were a perfect combination with the earthy, bitter sprouts.  The beets formed what looked like a raspberry sauce, making it a pretty dish, too.  I thought I had made enough for left-overs tomorrow, but the bowl was empty in no time!  :)

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