Rib roast rice bowl with veggies from the garden

A portion of the standing rib roast leftover from Christmas Eve dinner was turned into a rice bowl lunch on Christmas Day with medium boiled egg and green leafy vegetables from the backyard edible garden - tatsoi, mustard spinach and Chinese cabbage.

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We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.

Los Angeles, CA
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