Thursday, January 6, 2011

Hearty Vegan Lunch

Lunch was a true smörgåsbord of fresh ingredients and leftovers: crunchy radicchio, fresh cucumber and celery, drizzled with balsamic vinaigrette, slightly wilted baby spinach with a dash of BBQ sauce, leftover rutaba fries, and tomato farro risotto for the warm aspects. A winter version of salad.

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