I love the changing seasons and to eat accordingly.
Breakfast: 2 fried duck eggs, 2 slices fresh bagette w/ butter, 1/2 cup sliced strawberries (last of the season)
Lunch: Cedar-grilled salmon, 1/2 cup wild rice, 1/2 cup seasonal vegetables (last peppers of summer, asparagus, broccoli, turnips), chocolate underground yogurt
Dinner: Wild mushroom ravioli w/ herbs, parm and olive oil from our trip to Spain, garden salad, strawberries & dark chocolate, red wine
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