Saturday, January 14, 2006

Dinner 1/14

Red Bell Pepper Tart

Potatoes Rioja Style
(from "Tapas, A Taste of Spain In America" by Jose Andres pg. 52: olive oil, garlic, onion, potatoes, smoked paprika, salt)

Wilted Chard and Beet Greens with Smoked Paprika
(chard, beet greens, olive oil, shallots, smoked paprika, salt)

Spanish Brussel Sprouts
(from "Vegan Family Cookbook" pg. 83: olive oil, onion, garlic, brussel sprouts, red bell pepper, smoked paprika, tomatoes, oregano, salt)

a very nice change of pace Tapas meal, with the kids helping (and nibbling on the potatoes) in the kitchen during the cooking of the Spanish Brussel Sprouts.

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