Miso Dressing and Pasta
I'm on a quest for a good miso dressing, like the one William and I enjoy at the local sushi house. This is a start. It's waayyy too sweet. Try a bit of honey next time. I used less oil than the recipe called for. The garlic was also strong.
I also made a pasta dish from the 2005 Cooking Light cookbook. I roasted fennel, grape tomatoes, whole garlic cloves unpeeled, and kalamata olives, then tossed with pasta. Definitely delicious...a keeper. It reminded me of a dish I haven't made for a while, a pasta tossed with roasted butternut squash and shallots. Add some Parm and you're set.
I also made a pasta dish from the 2005 Cooking Light cookbook. I roasted fennel, grape tomatoes, whole garlic cloves unpeeled, and kalamata olives, then tossed with pasta. Definitely delicious...a keeper. It reminded me of a dish I haven't made for a while, a pasta tossed with roasted butternut squash and shallots. Add some Parm and you're set.
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