Breakfast is very satisfying with a slice of buttered toast topped with avocado, grilled piquillo pepper, cherry tomatoes and sprinkled with Hawaiian smoke salt and pepper.
Behold The Epic salad I made for lunch!
Romaine topped with grilled zucchini, portobello mushroom, red onion, piquillo peppers, artichoke hearts, avocado and vinegared beets. Yuuuum.
Drizzled with two dressings: French and poppyseed/caramelized onion.