The fish comes with a chile lime tortilla crust but I like adding a bit more spices to it. The pasta is simple: angel hair with butter, italian seasonings and garlic. The beets were roasted for an hour then salted, peppered and garliced then mingled in with queso fresca. Sure it looks odd but hey, it’s good. *grins*

Tonight’s Dinner is one I’ve not made in a long time. In fact, my hanai “adopted” sister has never had beet greens or actual fresh beets. After I was done trying to work my brain around that… much like people who’ve never seen the ocean or eaten only Minute Rice… I have my HUH? moments… I grabbed some fresh beets and said, no worries. We shall fix this.

Then she said… why so much leafy stuff on top.

Ah, because leafy stuff is what you use as well. I’ll roast the beets probably on Sunday. Maybe tomorrow. I have turnips as well. So one or the other.

Tonight however, it is a shish kabob patty and beet leaf pasta.

The patties are basil, garlic, and other seasonings then browned. Pretty easy. The beet leaf pasta are wilted leaves, garlic, parmesan cheese in butter with salt and pepper then tossed in pasta with more parmesan and a queso fresca which I like better than feta because it doesn’t have that bitter sting.

I SHOULD have used a pale pasta but hell, I grabbed that box first and dumped it into the boiling water. Meh, no matter. *grins* So here you go.