Tonight our house was filled with the fragrant smells of garlic, rosemary and parmesan. I love to cook in all seasons, but there is none other (in my opinion) like that of fall meals. I had a special little helper tonight. He is an adventurous eater and did not hesitate to double-fist (aka shovel) this meal as fast as he could into his little (teething) mouth.
On the menu:
1. Bone-in pork chops: lightly painted with extra virgin olive oil, sprinkled with sea salt, pepper, fresh rosemary and fresh garlic. Bake at 350* for 40 minutes.
2. Asparagus: lightly painted with extra virgin olive oil, sprinkled with sea salt and pepper. Bake for 15 minutes at 350*, sprinkle with fresh parmesan cheese and bake for an extra 5 minutes (can broil for 1-3 minutes for a crispier parmesan flavor).
3. Lundberg’s Wild Rice Blend: 1c wild rice blend, 2c water, 1 bullion cube. Bring to boil. Reduce heat to simmer, cover and cook for 45 minutes. Stir, remove from heat, cover and set aside for 10 minutes. Serve.
Enjoy!
eat.run.play 