This is a recipe in two parts. First is the asparagus salad. Second is pickled nastursiums pods (sorry spelling). The cool thing about this recipe is that the quanity is very adjustable. You can make the vinagrette seperate, and it will last a couple weeks. Use it on other veggies too!
A hearty winter stew. The flavors are inspired by a chicken dish I ate a lot growing up. This vegan version makes me feel much better!
this is a wonderful salad that is quick to prepare and wakes up the taste buds