Tomorrow is another potluck lunch at work. Oh, the decisions…
I watch the Food Network a lot, and if I’ve learned anything from Ina Garten, I’ve learned that if you can make a few things really well, the variations on those things can serve you well. On that note, I’ve roasted some potatoes for the potluck. I roasted some red potatoes with parsley, rosemary, and thyme. When they were almost done, I added some Parmesan and asiago cheese. They’re quite tasty.
I felt like that wasn’t much to take, so I thought I’d do something sweet. I took another play from Ina’s book and bought things to assemble. For dessert, I have puff pastry shells that were frozen. All I did was bake them off. Those will be topped with a fruit compote that’s simmering on my stovetop now. The fruit compote is made up of blueberries, strawberries, and mango. The original plan was to use strawberries and mango, but I didn’t seem like it made enough. That’s when I added the blueberries to stretch what I had. Oh, I guess I should mention that I used frozen fruit here. I saw absolutely no need to clean, peel, and cut all of that fruit.