The Liberated Kitchen, redux

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The other night we had a truly delightful sit-down dinner of roasted rabbit with nettle-walnut pesto, spring fennel & strawberry salad, and broccolini. So the next day when I got home after dark, exhausted from hours of driving people here and there, who could blame me for wanting to use up what was left of it?

Lucky for me, when Kelsy made the pesto, she froze a few jars for later and, contrary to popular opinion, one rabbit really does outlast one meal!

I took out some of the roasted rabbit and chopped it into 1/2 inch pieces. Then I chopped up the 2 stalks of broccolini that I'd cooked in ghee and threw that in the pan with the rabbit. I found one last roasted tomato. I lightly saut