Dinner- soup with white and kidney beans, red and green lentils, green bell peppers, onions, eggplant, tomato, and various Italian spices and fresh garlic. Whole wheat french bread (I didn't bake it, too lazy this time) toasted and topped with olive oil and home made bruschetta- fresh garlic, tomatoes, basil from my herb garden, olive oil, fresh ground black pepper, and garlic salt; a sprinkle of vegan gourmet mozzarella on top. Salad of CSA lettuce and beets, plus cucumbers, tomatoes, asparagus, raisins, almonds, tossed in rosemary balsamic vinaigrette and seasoned with herbs de provence and black pepper. It's good to be back in the kitchen after a weekend of having other people cook for me and eating out :)
No comments:
Post a Comment