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.
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