Last night we had ravioli with roasted root vegetables. It was a beautiful, delicious meal. Today's lunch, though, was even better. I combined leftovers-- potato-parsnip gratin, braised kale, and roasted root vegetables-- with a quick bechamel sauce... stirred together a whipping cream biscuit crust with chives... topped the vegetables with the lovely rustic crust and baked at 400 degrees until bubbly around edges and golden brown. Best of all, my whole family ate it-- toddler included!
Getting our CSA basket this afternoon... Can't wait to be inspired by what's in it!
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