A green menu

A green menu

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A few suggestions on how to combine some of the book’s vegetarian recipes.

Ingredients

Quantity Ingredient
Lentil salad from Arles
Small mushroom quiches
Tourte de blettes chard pie
Pea, farro and avocado salad with mint
Lentil and chilli soup
or Feta and bean salad
or A warming winter soup, (omit the chorizo)
or Asparagus and herb risotto
or Red lasagne with green leaves
or Cannelloni with ricotta
or Eggplant pasta della casa
A bowl full crisp leafy greens.
Creamy fresh yoghurt cheese
fresh bread

Method

Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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