Tonight’s dinner was roast veggies (plus steamed broccoli).
Potatoes, pumpkin, carrots, cauliflower, onion and kale - sprinkled with fresh rosemary from the garden and cooked in a nonstick pan with a drizzle of olive oil and salt. It was the first time I’d cooked kale this way - I threw it in for the last 10 minutes so it crispy and yummy.
“Let food be thy medicine and medicine be thy food”
Beetroot
