My Wednesday post was of me stopping by the local organic farm and picking some fresh veggies.
For Foodie Friday this week, I would like to share what I did with those fresh veggies.
Here was dinner Thursday night.
Grilled Tri Tip with Fresh Sautéed Beet Greens and a baked Yukon Gold potatoes
It all started at the Farm that day...
I grabbed a basket and a trowel;
And located the beets among the;
Red cabbage, green cabbage, broccoli and assorted winter veggies.
Filled my basket:
Brought em home and washed em:
Cut em up:
Gently sauteed them in a little water;
Finished them off with a pat of butter and some balsamic vinegar;
I served them with my grilled Tri Tip and a small Yukon Gold baked potato.
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