Menu

• Fettuccine with Asparagus and Kalamata Olives
• Steamed Artichoke
• Raspberry Fig Bars
• Tabouleh Salad

Preparation Notes

This is the perfect time of year to enjoy asparagus and artichokes, which are both plentiful this month.

Prepare the fettuccine. Toss it in a small amount of extra virgin olive oil and garlic. Then add kalamata olives, steamed asparagus, salt, and pepper and toss again.

Steam the artichoke until tender.

Add the raspberry fig bars (available in bulk).

Prepare the tabouleh salad or purchase it from the deli.