Wednesday, October 30, 2013

Black Eyed Peas

Clean out the fridge night (again)! Started with black and pink eyed peas and kale from the CSA, then added in a finely chopped leftover portabella mushroom and half a container of white steamed takeout rice, all cooked in garlic butter from Whole Foods. Topped with shredded cheddar, and YUM!

Fast forward to the following week--more black eyed peas! So I took it a step further. Made a basic cream sauce (heavy cream + shredded parmesan + garlic + sea salt), and added it to some sauteed brussel sprouts, broccoli, and onions over brown rice. Holy deliciousness!