I have to keep shaking the salads up for the lunch programs I make at work, otherwise our guests (and our staff, and me!) will get bored. This salad was made with baby greens, some arugula, pears roasted in the oven for 10 minutes with fresh tarragon and just a sprinkle of sugar, toasted walnuts [...]
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Cooking in and eating out, vegetarian, in Philadelphia and beyond. Trying to keep it local, fresh, community oriented, and curious.
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