I love eating salads but hate making them. But on this sunny afternoon, there were enough ingredients already in the hopper that I felt like I was composing the salad rather than having to make it. Semantics, but it worked!
Ash Street brought me these pickled Italian mushrooms that have the loveliest lemon and olive oil brine. I tossed the last of them with quinoa this morning for a delicious breakfast bowl, added a few of the Korean pickled radishes to add sweetness and crunch. Going to have to get the mushroom recipe from herContinue reading