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What's for Dinner, Sun., March 31, 2024 [View all]
I'm sure we will hear about many lovely spring menus today.
I'm making asparagus and ravioli in almond broth. The ravioli is stuffed: prosciutto and cheese.
In addition, a mustard greens salad, which is spicy by definition. Olive oil vinaigrette. This is an early crop in my garden. A pic of my mustard greens is below.
Which, speaking of gardens, I will be working at all three of my locations today instead of having a family dinner. That's because it is one of the few "leaf blower free" days you can get in a suburban location like mine.
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