beta carotene abounds......

tonight is meatless monday....so, on the menu today is roasted beets and hummus sandwiches on mutigrain bread with roasted carrots, roasted butternut squash and ginger soup.....i will roast the beets with organic estate italian blend olive oil as well as the carrots and butternut squash.....and then for the soup, i will saute onions, garlic, and a ridiculous amount of ginger in the organic estate italian blend olive oil, add the roasted butternut squash and roasted carrots and puree.....mmmmm!

julia - revisited.....

Don't you just love Julia Child?  I'm always surprised though, when this particular recipe doesn't show up in her republished books.  It's easy and always delivers a very tender chicken breast.  Heat 2 tablespoons of Frantoio olive oil in a large saute pan and brown the chicken breasts on both sides.  Remove the chicken breasts and deglaze the pan with 1/3 cup of Cabernet Sauvignon vinegar.  Reduce until very syrupy.  Add 1/3 cup dry white wine.  Reduce until very syrupy.  Add 1 cup chicken broth, 3 tablespoons of butter and 1/4 cup finely minced parsley.  Place chicken back in the pan, cover, and reduce heat to a low simmer.  Cook for about 15 minutes.  Serve with potatoes roasted in Frantoio olive oil.  Simple and good.  My favorite kind of dinner to make.