Thursday, September 13, 2007

Puff Dinner

Wanting to use our scrap puff pastry (leftovers from desserts), Tyler threw them on top of the wild rice from the store, morels, oyster mushrooms and garden vegetables. We served it with a baby arugula salad topped with the only tomato to come from our garden so far, which was drizzled with LeBlanc Walnut Oil and 6-Year Balsamic.

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