Saturday, June 17, 2006

Spinach Florentine Ravioli with Seeded Ciabatta

We had little time tonight as we were going to an American Dance Festival performance. Like I did in late May, I prepared some frozen vegan Rising Moon Organics ravioli , this time Spinach Florentine - it was also very tasty. I love Weaver Street Market's seeded ciabatta "slipper bread", and served a toasted piece with artisanal Greek olive oil. Some carrots and tomatoes rounded out our meal that we enjoyed outdoors on our deck.

Yesterday evening I taught. My wife brought over some of my Mom's very nice homemade pizza, which we ate as a picnic before making an evening of entertainment in downtown Carrboro.


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