what we made for lunch 09.28.12

By steve_ny | Published
Oct
06
2012

green and great – orzo with edamame, thinly sliced raw zucchini and shallot with a mustard lemon vinaigrette, arugula and 7grain mini from Pain d’Avignon

This entry was posted in orzo, Pain d'Avignon, spring Brooklyn, spring gallery, spring lunch.

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