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Tonight I made the Pioneer Woman's Bronzed Sea Bass with Lemon Shallot Butter using fresh halibut from the farmers market instead of sea bass. Going off her photo, I also made brown rice (which I like to cook with chicken stock instead of water for added flavor). I made Ina's recipe for roasted carrots using purple carrots and dill from the market. My carrots were on the small side so I didn't cut them and left an inch or so of the green tip so they'd look cute on the plate. It was a delicious dinner and pretty darn easy. Everything can be prepped and cooked while you wait for the brown rice.
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