Our dinners tend to be a big plate of greens, topped with whatever else we made. It's not beautiful, but it's damned good. Inspired by the roast lemon/ground beef dinner I made, I roasted some oranges. Damn they were beautiful….400 degrees for 30 minutes, on parchment paper, with a bit of oil (avocado or olive) on them.
I chopped them up, and added them to some ground turkey, along with coriander and cumin seeds. Once done I spooned it over beautiful salad greens from Farmer Greg, some leftover blanched kale, and added some chopped avocado and a hunk of sweet potato hash browns (just grated sweet potatoes tossed with a bit of arrowroot, then browned in a cast iron pan with some butter. The arrowroot, and not moving them much, is the key).
Tasty, tasty, tasty.
In other news, I have an oddly busy week, and a loved one is in the hospital, so I worry.