"we are very much vegetable-based and have been for the past years, because it's hard not to be inspired by our surroundings. we can pull our produce out of the ground and serve it on a plate the same day. we are not a 'meat and potatoes' establishment. we do serve meats, but in more humble servings"...
with either a splash of tomato sauce (v) or tomato & chorizo sauce. served with aioli patatas bravas £ diced sautéed potatoes with truffle oil and courtyard dairy parmesan cheese mini cooking chorizo £ succulent lean chorizo in miel de flores spanish honey and lemon glaze aubergine espaniol £ aubergine...
. potatoes still make up a huge part of the diet of certain tribes there, who may not eat any greens at all. the bottom line is that if you can learn to grow something really well so that it's highly nutritious, i'd rather see you eat a lot of that rather than different mediocre things. on the other...
totally leave them naked, but if you go one extra step and roll them in cinnamon-sugar at the end (or cinnamon and coconut sugar to keep it free of refined sugar), it adds just the right amount of sweetness to round out the flavors. moral of the story: pies and casseroles are cool and all, but sweet potatoes...
balsamic reduction will be amazing with the j riesling – a blend of sweet and dry riesling, it will pair nicely with the sweet balsamic glaze but not compete with the strong flavor of the brussels sprouts themselves. j riesling's natural acidity stands up nicely to rich dishes like these mashed potatoes...