Dinner’s in the fridge.

4 May 2012

antipasto of mortadella, coppa and sopressata with marinated castelvetrano olives

kale with lemon and olive oil

wood oven roasted zucchini with mint, vinegar and scallions

frittata of pasta, broccoli, jalapeño, onion and rosemary

escarole and romaine lettuces with avocado, buttermilk and watercress vinaigrette

levain bread


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