Tuesday, May 27, 2014

Fresh Flavors Of The Season

Bright green for dinner. A tangle of fresh spring asparagus, roasted in the oven served lazily poised atop multi-colored quinoa tossed with fresh herbs (parsley, cilantro, mint) and lemon juice. Slightly bitter radish green pesto layered on top. Super fresh and satisfying like a cool spring day on a plate.

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