Cook the Column: Roasted Vegetables with Goat Cheese & Greens

My take on roasted winter vegetables with parsley sauce. Arugula served as the bitter greens, and Cypress Grove "Midnight Moon" for the aged goat cheese.

Michael’s third of four Slow Food Fast columns will run in tomorrow’s Wall Street Journal featuring a recipe for roasted winter veggies with his universally delicious condiment/marinade/soulmate of pretty much anything it touches: parsley sauce.

Wow your holiday guests like I did by recreating it for a recent dinner party (round of applause, please) and send us photos of how you made out to thegenuinekitchen@michaelsgenuine.com for a chance to win a signed copy of MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat (a great holiday gift!)  We’re giving one away to each of the four best recreations.

From the looks of it above, I won! Prove me wrong?

One thought on “Cook the Column: Roasted Vegetables with Goat Cheese & Greens

  1. Jackie, congratulations! I guess with all the free time you have, it would only make sense that you would spend some of it on a blog. I can’t believe I didn’t know about it.

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