Thursday, August 16, 2012

RAW Food & Leftovers for Lunch

Just another summer day enjoying the fine fruits of our local farmers. Today CC and The RQ began by layering a beautiful mauve round eggplant and yellow sweet pepper leftover from last night's steamed veggies. The RQ then whipped up a quick tapenade (kalamata olives, capers, artichoke hearts, garlic, parsley, olive oil & lemon juice) to add some rich flavors. A healthy spread of room temperature goat cheese layered with the eggplant slices added an extra nice touch for cheese lovers!

1 comment:

We Are Not Martha said...

All of these flavors combined sound absolutely amazing!