Ok – most of tonight’s Sunday Roast we’ve had recently but I love my Heart’s new julienne salad – it is delicious!
Oven roasted red potatoes and green beans with a balsamic glaze
Julienned English cucumber and tomato with a healthy dose of Montepulciano wine, malt vinegar, rice wine vinegar, red wine vinegar, chives, salt, and pepper – marinated for about an hour as the rest of dinner was coming together.
For me: RARE steak with a serving of sauteed mushrooms on top. I love the vinegary salad with the steak.
Dessert – I started to do pictures but once we were eating and then had dessert served up…. sorry – no pictures.
Fresh peaches sliced with brown sugar and sherry then baked for about 30 minutes in a 350-degree oven and served, warm over vanilla ice cream. So yummy the kids and my Heart had seconds!