i made tagliatelle with chicken and vegetables in a sundried tomato/pesto sauce using:
aubergine/eggplant
carrot
red pepper
yellow pepper
mushrooms
red onion
artichoke hearts
sundried tomatoes
oregano
it needed more green, but the broccoli had gone off. yuck. made enough for dinner and lunch the following day - the best kind of meal.
for dessert, i made raspberry kiwi crumble and served it with coconut yogurt.
yum! it would have been even better if i had remembered to sprinkle some cinnamon on top!
incidentally, i bought the apron at IKEA a few years ago and rescued it from one of the boxes of dishes that had been in storage at my parents' house. if i ever learn how to sew, this is the kind of thing i could see myself making. but until s lets me turn his office into a craft room, i'll stick to knitting for now.
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