Here’s what we ate last week: Monday – Chef Salad of mixed greens, purple curly kale, roasted Romanesco, steamed beets, chickpeas, leftover roasted butternut squash, avocado, and pumpkin seeds, drizzled with tofu ranch dressing. Served with whole wheat sourdough bread from Farmstead Bread and sliced cantaloupe. Tuesday – Leftover Lentil Meatballs in marinara sauce with spaghetti, big green salad with…
Notes from a local kitchen