what we made for lunch 12.29.10

By steve_ny | Published
Dec
29
2010

some very good leftovers – roasted sockeye salmon with a chili mayo and fennel tops, baby red potatoes with parsley and a spinach and fennel salad, sea salt and the 7 grain bread from Pain d’Avignon

This entry was posted in fennel, Pain d'Avignon, red potatoes, sockeye salmon, spinach.

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