Thank you meal planning. You’ve brought much goodness onto my table this last week. I especially loved the macadamia encrusted tilapia (prepared by Wegmans) and the Gorgonzola Mashed Carratoes I created to go along side it. They were the perfect balance of tangy bleu cheese, sturdy red potatoes and sweet garden carrots. I’ll add them to another weekly menu soon.
Gorgonzola Mashed Carratoes
10 small baby red potatoes
3 medium carrots
1/2 cup gorgonzola cheese
1/4 cup milk
Salt & Pepper to taste
Wash and cube potatoes and carrots. Boil on medium until soft (about 15 minutes.) Drain water and add milk. Mash until smooth. Mix in gorgonzola cheese and grind fresh salt and pepper to taste. Mmmmm.
