Time in the Kitchen

I haven’t ridden my bike since the last race of the season at Montrose.  Instead of spending time in the saddle, I’ve been spending time in the kitchen.  One of my new favorite recipes from this winter is roasted butternut squash with mustard vinaigrette from Real Simple.  We’ve also been roasting vegetables rather than steaming them: peppers, brussel sprouts, asparagus.

Now we’re pulling out the crock pot because I’ve had quite a few late nights and I’m hoping that a few crock pot meals will keep us well fed without having to cook when I get home at 7 or 8pm on weeknights.  Tonight, we’re trying slow cooker beer-braised pork and black bean soup.  If this recipe tastes as good as it sounds it could be a nice addition to our sunday crock pot rotation during cross season.


2 Responses to “Time in the Kitchen”

  1. KtP Says:

    Have you tried roasted carrots? I can’t get enough of ’em, but that’s the only veggie I’ve tried.

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