The local asparagus is still in abundance but not for much longer. This week’s lunch was a chilled asparagus soup with garden fresh chives.
The main salad is composed of locally grown & organic mixed greens & arugula from B&H Organic Produce. On the bed of greens is a light couscous citrus & mint salad served with oranges, tomatoes, garden fresh mint, citrus dressing & B&H strawberries.
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