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Sunday, September 2, 2012

Farmer's Market Dinner


Using my farmers market produce and leftover french onion soup, I made a delicious and healthy dinner. For the vegetables, all I did was roast them in the oven for 20-25 minutes at 425 degrees with seasoning and olive oil. The chicken I marinaded in Allegro and baked at 375 for about 30 minutes. When you're cooking with fresh ingredients, sometimes the simpler the better ;). 

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