Asparagus season is here! Freshly picked and steamed, served in a composite salad along with baby turnips and radish are just part of our spring meal on a chilly day. Wear that extra layer tomorrow along with your wellies to ford any standing water from a night of that delicious rain. I know my garden is soaking it up and the plants are standing a little taller and a little prouder.
Platter of the Day
Plant based cuisine
Brown rice w/toasted sunflower seed gomasio
Apple butter-Miso baked beans
Roasted Broccoli, red scallion & Oyster mushrooms
Composite salad of asparagus, baby turnips, radish w/lemon-tahini dressing
Lightly pickled cabbage-lemon-apple-parsley slaw
Organic greens & sprouts salad w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Pistachio-Cashew – GF
Candied Walnut Oat Raisin
Salted-Almond Tahini – GF
Baca di Dama – GF & non GF
Chocolate brownies
Lemon Blueberry scones
Fresh Fruit Crisp – GF
Lemony Almond Cheesecake w/ Lemon curd – GF
Strawberry-Chocolate Tart w/ Hazelnut Crust – GF
Chocolate Tart w/Hazelnut Crust – GF
Lemon Lavender Cake w/Blueberry Curd – GF & non GF