What I've been up to...

 Mushroom lentil Asian tacos topped with micro greens and a miso herb dressing. Adapted from Sara Forte's recipe from
Sprouted Kitchen
.

Spring pea soup with fresh peas, fried prosciutto and clover flowers. #urban foraging

Corn soup with crab, avocado, raw corn, pumpernickel croutons and chili oil.
(adapted from a recipe which seems to have disappeared from web existence)