I have a visitor from California, so the abbey kitchen is running at high speed, as it did while Ken was here. This is a green pepper stuffed with rice, cheese, and vegetarian fake sausage; mustard greens; a roasted tomato; turnips seasoned with toasted sesame oil and Greek yogurt; and abbey bread. All the produce came from my garden, except for the tomato, which came a friend’s garden near Asheville.
Bon Appétit from Southern France – wish I was there 😉