A super-mellow accompaniment to both savory and sweet foods, this roasted variation of green tea provides an elegant counterpoint to whatever it's set beside, and may be just the ticket as warm weather gives way to cool fall.
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This soup requires very few novel ingredients. But by roasting your vegetables, the flavors concentrate and caramelize, and you wind up with a pretty standout soup, equally worthy of the dinner table as the brown bag, especially if you supplement it with some good bread and softened, salted butter.