Color in the Food
Saturday, October 19, 2013
For Lunch
Quinoa
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Baked Squash
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Kinpira Made with Carrots and Turnips with sprinkled sesame seeds
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For Dinner
Brown Rice
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Pressed Salad with Napa Cabbage
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Fried Wakame with Onions Carrots and Mirin and Shoyu
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French Lentil Soup
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Nuka Pickles
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