Monday, February 13, 2017

Dinner, 13/2/17: Crusted Pumpkin Wedges (Yotam Ottolenghi)


This is another from the book Plenty, and again, very tasty. I served it with leftover couscous from last night's peppers, a salad made from thinly sliced celery, cucumber, apple & grated carrot and some nice crusty bread. Sour Cream topping optional...  Recipe can be found online...


1 comment:

Sharon W. said...

Your "menu" is a good lesson in extending the wedges into a full and tempting meal! (Another lesson for me?)