Asparagus is in season and the locals are going bonkers! This week for lunch, on a bed of organic B & H Organic Produce greens & organic quinoa, is local asparagus, organic cauliflower, brussels sprouts and organic roasted red pepper. Served with a red wine vinaigrette and a side of raw organic beets & organic carrots…
The side this week is a vegan creamy mushroom soup….local mushrooms, organic brown rice, thyme, organic onions, leeks, garlic, and almond milk. Someday I’ll post the recipe and my secret for making it healthy, creamy! psssst… did I mention it’s vegan/vegetarian?
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