Risotto with sauteed shallots, asparagus, shitake mushrooms and arugula (this was an afterthought when I decided I did not want to make a salad – added a nice zip to the dish). Finished off with zest of meyer lemon (love love love them). Apricots, which were warmed in the broiler and then I filled them Mascarpone cheese & drizzled with warm Lavender Honey.
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