![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNioy6PkZAlIL1ZLYv_nZXIJvcjtmFXuIPbrebWGpqJtYOv0ViTSRcUcZCIaAnga1LaML2uBa16yAnn55kSiozvEoIkYFonFM9oy_5zNmq3qYm0CeNEO-TMljobmd15Juzsbh9U7gszbs/s400/100_2111.jpg)
Roasted zucchini to be tossed with linguine, olive oil & lemon zest, then topped with with ricotta.
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Delicate baby greens, harvested on Monday from a friend's backyard garden, ready to be drizzled with a light, honey vinaigrette.
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Fresh dill from the same garden, finely diced for my first Spring soup: Asparagus Bisque from Love Soup. Here it is before pureeing, full of asparagus, leeks, fennel, and lemon zest & juice.
3 comments:
Yum! What time shall I come for lunch?
lovely and green
Oh could this look any better? All of those tender greens, and the first sign of the garden blooming. That soup looks incredible, and I love what you are serving it with. Perfect
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