First Course: Roasted Red Bell Pepper Bisque w Brie Toast topped off w Basil Oil #farm2table #vdaydinner
By
serveMEnow
Brie Cheese, Carrot, Chives, Fresh Basil, Olive Oil, Tomatoes, Yellow Onion, Red Bell Pepper, Heavy Cream, French Baguette, Vegetable stock, Piquillo Pepper
Feelin' that Asian noodle vibe today.
#OnTheMenu: Garlic Sautéed Eggplant over Brown Rice Noodles & Furikake
Day 1/5: Make Your Lunch More Often Level II
Don't tell anyone but sometimes I enjoy cooking.
#onthemenu: Vegan Penne Vodka w/ Sautéed Broccoli Rabe
Day 1/1: Make Your Lunch More Often Level I