should have thought this week's plan through a little better
Mid-week lunch, with some whole wheat garlic toast (thanks for the On the Rise bread, Heidi–and nice headshot! and gorgeous bread salad with cherry tomato vinaigrette!). Because we've had such abundant garlic, I fried big chunks of it
So that meant that I had a caprese salad of sorts for dinner. SUPER yummy, but not quite what I was craving after a day of tromping around in the snow. At any rate, this was a great meal. It's a side dish recipe, so the original recipe
Caprese Salad made with Home Made Fresh Mozzarella that I made, local organic Tomatoes Stellar Greens mix including Micro Basil, Artichokes, CA Bison Pastrami that I smoked, Santa Barbara Pistachio-Gouda Crisp.
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