On Tonight’s Menu

Oven roasted lemon and herb butter chicken breast, saute of asparagus, field greens salad with a dijon blueberry vinagrette and a dessert of macaroons, topped with hemp milk french vanilla ice cream and berries macerated in honey.

A easy peasy meal that anyone can do… try it.


About jaicarney

I am a culinary artist, writer, dreamer and urban farmer dedicated to teaching people to eat and live well. I love my chickens, my garden, my friends, and this mother we call Earth.
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