What's for Dinner, Sat., Nov. 18, 2023 [View all]

Ravioli and Asparagus in Toasted Almond Broth (recipe from Washington Post). I'm using my own vegetable broth, which is blended with toasted almonds. It also has cheese ravioli, sliced asparagus, scallions, chives, parmesan, and fresh lemon.

Stir-fried greens with garlic. For this I'll cut mustard greens, Swiss chard, kale, and a little spinach from my garden. The idea for this comes from Anita Lo's Solo cookbook, which won the 2018 Cookbook of the Year Award.

Pineapple-peach kombucha with ginger/lemon/turmeric Culture Pop.

Dessert: raspberries over a vanilla mochi. Dark Chinese tea.