Saturday, July 21, 2012

Collards On Toast

It doesn't sound like much. Until you look a little closer. Spicy chicken sausage crisped in a pan with garlic, oregano and fennel seeds. Diced yukon gold potatoes, tender and buttery. Hearty red wine to deglaze the pan. Garden fresh collard greens sautéed in the robust sauce. Served on what we think may be the best loaf of bread in America, Meyer Lemon Rosemary from Della Fattoria, thinly spread with world class butter, McClelland Dairy's artisan organic butter.

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