Cook 2 Eat 2 Live

So...a little "clean-out the pantry " side dish. I get so much inspiration from Lesson 1: Use what you have and make it your own. Fingerling potatoes, cloves of garlic, a bit of an onion, lemons, kosher salt and lemon infused olive oil. This is a variation of my steamed then roasted fingerling potatoes. (adored by my friend Leigh)

Well another class is "in the books". This was our final installment of seasonally inspired cooking classes . This series was a study of the classic "Simple Foods" by Alice Waters. We finished the series with Fusilli with fresh tomato sauce, eggplant, and ricotta salata. We had it with a simple green salad dressed with a garlic vinaigrette. Exquisite, Elegant and Simple. Thank you Chef Waters! I'll let you know when our next series begins😄.
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