After receiving our first home delivery of organic vegetables, I decided to try to cook them simply and try my best to respect the ingredients. For our first course, I made vegetable “pasta” with carrot top pesto. This course was completely raw to illuminate the true nature of these veggies.
For our next course I did a rare rib eye steak served over some sautéed potato, carrot, and fava beans with a red wine and sherry reduction. The steak was plated with some fresh thyme and fleur de sel – simple and tasty.
I haven’t decided what to do for dessert yet, but I’m a bit tired so perhaps some strawberries and 50 year old Balsamic Vinegar (Reggio Emilia).