Dinner at the Ranch

Penne pasta with portobello mushrooms and cheese; Merlot-braised beet greens

This is our treat­ment of your basic mac­a­roni-and-cheese; in this case with sautéed por­to­bel­lo mush­room, onion, field roast sausage, sun-dried toma­to, milk and ched­dar cheese. Throw in a fat hand­ful of fresh basil and it’s ready.

The side dish is a bunch of beet tops soft­ened in some medi­um-body mer­lot and a dash of bal­sam­ic vine­gar.

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