Green on green salad


March 28: Baby Kale with Roasted Broccolini, Parmesan Cheese and Lemon-Dijon-Roasted Garlic Vinaigrette

Leftover kale. Leftover vinaigrette with the scrumptious addition of roasted garlic. The oven-roasted baby broccoli is also what’s new with yesterday’s 4 p.m. salad. (When you’re alone, you can eat whenever you like.)

I had roasted cipollini onions the day before. I’m on board with this olive-oiling and oven-roasting of vegetables. Served warm on a bed of cold greens, not bad at all!

Also, thumbs up for “baby” versions of veggies and greens.


So green.

I read 40 Tips to Maximize Garden Harvests while munching.

Also, I bought Sugar Ann Snap Peas yesterday.

There is one thing which gives radiance to everything. It is the idea of something around the corner. – G. K. Chesterton