Wednesday 4/21/10:
Lunch: I thinly sliced some of the green onions to top my homemade black beans and rice.
Dinner: I used the beautiful and delicate salad mix (left photo) for our side salads and added thinly sliced sorrel, red mustard greens, cranberries, pepitas, and crumbled goat cheese, just as I did the night before. It's ok to be repetitive especially if it's a healthy food that you enjoy. After I snapped the photograph (on the right), I topped the salads with a large scoop of homemade guacamole and added some crackers, which turned the usual side salad into a semi-hearty entree.
The intense flavor of the red mustard greens and the sorrel was balanced by the sweet cranberries, nutty roasted pepitas, and tangy goat cheese.
