I was thrilled to see puntarelle and endive at my neighborhood farmstand. A preserved lemon vinaigrette and some cukes, radish & hothouse peppers rounded out the salad.
The rest of the meal? Butternut squash corn bean stew (Greens Cookbook) and some gently warmed whole wheat bread. (Trader Joe's) Oh and some lovely Mexican asparagus roasted with Dpray & salt and garnished with a little lemon zest.