Tis the season for lots of garden stuff. Makes it easy to go meatless, just to keep up!
Appetizer: Radishes and sugar snap peas
Salad: Green and red leaf lettuce, red mustard, lemon sorrel, onions, parsley (all from the garden) and yellow bell pepper. Dressed with just a bit of lemon olive oil and rice wine vinegar.
Main course: Parsnips (garden) and carrots with garden parsley and baked potatoes with garden rosemary.
Dessert: Homegrown strawberries