Added some wild-harvested filaree (erodium cicutarium) to our mustard and quinoa greens for lunch today.
Lightly sauté in a little olive oil and garlic with a splash of balsamic vinegar, toss with some chopped, baked sweet potatoes…mmm, mmm, good!!!
“Filaree”, © Cathy Gazda, 10” x 8”, Watercolor and pen. ♥
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