The
fabulous thing is you can pretty much throw in whatever you have on hand, even greens
such as spinach and kale, and it will still
taste yummy.
Serve with two vegetables
such as sautéed rapini, and split in half a roasted acorn squash in its skins served in a separate side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a
fabulous serving of my mashed, whipped potatoes (swirl in a little horseradish cream for an additional gourmet touch, or for a completely different
taste, stir in a little Petite Maison white truffle Dijon).