Last night’s dinner was a quick and easy seasonal feast celebrating organic local produce. Kale, garlic and leeks sautéed with tempeh & my own marinated dried tomatoes with garden herbs.
From the farmers market, I got some fresh burdock and sautéed it with fresh local shiitakes, kasha and a healthy pinch of sea salt. Some leftover baked kuri squash added color and sweetness. A very satisfying and rich dinner served with a glass of red wine.
Hope you are eating well and thriving.
Please email me: firstname.lastname@example.org and let me know how I can help you cook from your heart and embody a delicious life