The Suburban Herbivore

For supper last night, I made asparagus and mushroom risotto and baked italian tofu, served with a green salad. I’ve started using the red-leaf lettuce from Wednesday, and also used up the asparagus. For dessert, I made a crumb-topped strawberry pie with the berries I got that day. Everything turned out really well! But I am concerned that I’m not going through the greens fast enough…

Tags: asparagus, lettuce, pie, risotto, strawberries, tofu

This entry was posted on Sunday, May 4th, 2008 at 3:11 pm and is filed under Community Supported Agriculture, Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.