Tuesday, June 9, 2009

Not only do we have a Spicy Ginger Mushroom Soup and a Chorizo Cassoulet to offer you for lunch today, we also have a beautiful new spring salad nicoise with poached tuna, olives, radish, grilled asparagus, grilled green onion and a basil vinagrette. It doesn't get springier if you ask me. Slowly new veggies are starting to pop out of the ground, Hank will do his best to keep up with all the lovely little foods we've been waiting for all winter. I can't wait!

See you soon,

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