Blanched Carrot & Arugula Salad with a Champagne & Thyme Vinaigrette #personalchefservice #springtotable
By
serveMEnow
Arugula, Avocado Oil, Baby Carrots, Fresh Thyme, Ground Mustard Seeds, Radicchio, Earl Grey Tea, Raw honey, Belgian Endive, Champagne Vinegar
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