It's Wednesday!
Freshair Boutique
FOOD
With the warmer weather approaching, I switch up my menu at home. I usually make soup once a week in the colder months (great meal to double up and freeze half right away). That’s October to now. Starting in May, I exchange my soup making for salad making. My kids like vegetables so, I count myself blessed!
These jarred salads are easy to make, and virtually produce no waste when packaged in an old jar. For a heartier version, replace the lettuce with pasta or do both!
Bon appétit!
