I picked some herbs today from my garden... basil, spearmint, and flat-leaf parsley... that made such a pretty bouquet in an old gravy serving dish.
I used some of the fresh basil leaves to make some basil mayo to top some quinoa bean burgers I made for lunch today. To complete the meal, I served a little glass custard cup of spinach thyme soup topped with alfalfa sprouts and a salad made with pink lady apples, strawberries, red grapes, green muscat grapes, a pluot (plum/apricot combo), blueberries, sugar snap peas, a yellow pear tomato, a red grape tomato, a variety of nuts and seeds, raisins, and boiled egg slices. Drizzle the fruit and veggies with "Annie's" Papaya Poppyseed Dressing. Yum!