seasonal colors

I am finally feeling inspired to cook again! Throughout my pregnancy food just wasn't particularly exciting for me. Then while adjusting to life with an infant I couldn't seem to find time to cook. But now the little guy is taking longer naps during the day and I am learning to take advantage of those times even it seems too early to think about dinner. Thus it is that I had this delicious and very seasonal meal prepared early in the afternoon and ready to eat when we found the time in the evening yesterday. It was so colorful and tasty that it has inspired me to even make it the first post that expands my blog from just pizzas to a vegan foodblog as I had originally intended.

Each of the three dishes contains produce fresh from the farm.

• The crostini is topped with a fava bean spread.
• The ruby red slaw contains beets, carrots, and napa cabbage.
• The chick pea salad includes boston lettuce, cucumbers, and red scallions