Thursday, April 15, 2010

Daily Dinner

Salad: fava beans, arugula, mint, oregano, sage, and garlic greens from the garden + olives, mozerella, artichoke hearts, and the sprouts Kate made from mung beans following the instructions from a hippy garden zine.

Quinoa: with backyard honey, avocado leaf + mushrooms, onions, saffron.

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