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…