From Leftovers to Lovely

The Lunch: Beet & Butternut Hash, Arugula Parmesan Salad, Poached Egg

The Time: 15 minutes

The Ingredients:

  • for the hash: leftover roasted beets & butternut squash, added to sauteed onion & garlic. Sprinkled with rosemary and pepper. Lots of pepper.
  • for the salad: arugula, shaved parmigiano reggiano, balsamic dijon vinaigrette.
  • for the topper: a large egg, poached for two and a half minutes, pierced and flowing with hot golden yolk.

Happy Thursday, all!

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