Wednesday, April 7, 2010

Easter Dinner

Pan fried haddock with capers and parsley. Roasted baby carrots and haricots verts with chervil, tarragon, and parsely. Savory wild rice.

easter_haddock-1

Salad of red butter lettuce, romaine hearts, frisee, French breakfast radish, plum tomato, roasted red and gold beets, scallions, olive oil, champagne vinegar, cracked black pepper.

easter_salad-1

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