Lasagna, plus produce

If I really cared that much about presentation, I would not have been happy with yesterday's lunch.

Luckily, I don't think presentation's everything. If my lunch looks pretty, it's a nice bonus, but I'm primarily concerned with how it tastes and how healthy it is. I think I could've done better on both counts for this particular meal, but it was still more than decent.

The main dish this time was lasagna, which is leftover from Sunday night. (Thank goodness this container can be microwaved; I'm not a fan of cold lasagna.) I probably could've done with a slightly smaller piece, which would've helped cut down the fat a bit. Oh well. Next time.

The sides are blueberries, roasted green beans, and sweet pepper and onion confit.

The beans kept this from being a total winner on the taste front. I woke up a little earlier than usual and so I had time to chop garlic and shallots, to roast with the beans. Which would have turned out really well if I hadn't left them in the oven for a little too long. Oops! As it was, it tasted fine, but slightly burnt. Lesson learned for next time! On the plus side, I added slivered almonds after roasting and liked that particular touch.

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