Monday, May 03, 2004

Dinner 5/3

Tostadas
(black bean, soy cheese and guacamole)

Grilled Asparagus with Chipotle Lime Sauce

Tex-Mex Zucchini and Potatoes
(from the current Fine Cooking)

Mixed Green Salad and Icicle Radishes
(w/ tequila vinaigrette)
at