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| The meal awaits being packaged for delivery. |
Date: 04/20/2011
Cook: Jen G.
Menu: Sandwiches with Lentil Spread, Watercress and Assorted Marinated Vegetables. Also, Shredded Beet, Carrot and Kale Salad
I love the Red Lentil Dip (which I use as a spread) from La Dolce Vegan because it is both fast and healthy. I have a thing for tumeric so my spread always comes out bright yellow. I bought some marinated veggies (olives, artichokes and mushrooms) from Whole Foods, as well as a store-made loaf of bread. There was a beet calling my name there, too, and I'm glad I answered: pink salad was a perfect complement to our loaded sandwich.
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