Dinner:
- Avocado, Corn and Asparagus Salad
- Beet Hummus
- Cheesy Mushroom Risotto Fritters
- Falafel Lentil Loaf
- Fiddleheads: How To Cook Them
- Grilled zucchini rolled with fresh farmer’s goat cheese, baby spinach and basil
- Lemon Ricotta Gnudi
- Portabella mushrooms marinated in a balsamic pesto
- Prosciutto, Mozzarella, Avocado & Fig Compote on Focaccia
- Strawberry, Leek and Goat Cheese Quesadilla
- Tagliatelle and Littleneck Clams in a Gin-Basil Jalapeño Sauce
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