Green salad of boiled seasonal vegetables, zucchini julienne, cherry tomatoes and chips of fennel.

Sunday May 24th, 2020
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Baby spinach salad with pomegranate, corn, peppers, strawberries and dressing of virgin olive oil and balsamic.
Colorful quinoa with red lettuce, carrot, chives, roasted almonds, sesame seeds and flavor of thyme’s honey.