Tonight for dinner, I designed (of course, Seth executed it) a focaccia bread ($4.50 from Pekara) sandwich. All organic ingredients: Dijon crusted rosemary turkey tenderloin ($7 per lb.), with homemade, homegrown basil + walnut pesto spread, and melted manchego ($9 per lb.)...accompanied with a yellow squash ($2) and strawberries ($4).
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