A collection of this week’s meals, including:
Green leaf & romaine salad with radishes, carrot, eggs and emmental (all except cheese from St. Lawrence Market).
Quinoa (with Earth Balance & parsley), broiled portabello topped with arugula and broiled asparagus (portabello and asparagus with garlic balsamic glaze) (All Market)
Whole wheat bows with shrimp, tomato sauce and spinach (only spinach was local. Wah-wah.)