Eat for Line

I’m excited to share that every Thursday, I will be posting some food-related ramblings (and photos) on the blog for the online journal Line. Today, it was a springtime menu for one. Continuing on my quest to perfect and enjoy cooking for myself, I created a menu to fulfill some of the warm weather cravings I’ve been having: roasted baby artichokes dipped in a tangy and garlic-laced yogurt sauce, sweet diver scallops pan-seared in butter, and a herb-packed lentil and carrot salad, sprinkled with a bit of feta and served in lettuce wraps. To read more, and for recipes, click here.
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