1. Breakfast: It never gets old. Avocado on toast with salt, pepper and a squeeze of lemon.
2. Lunch: Romaine with watermelon radish, marcona almonds, balsamic and a sneaky side of rigatoni and cheese with leeks.
3. Dinner: Spinach, lentil, carrot and pancetta stew topped with mint and lemon.
4-6. Dinner: Beets! Beets! Thinly sliced raw beets with a dill, shallot, creme fraiche and lemon zest dressing over arugula. With some sneaky capers. Oh, and pesto pasta on the side.
7. Brunch: Everything-from-the-fridge-frittata of potatoes, sautéed leeks, feta and green onion.
