INGREDIENTS
2 tbsp
Basil, fresh leaves
1 cup
Bing cherries, pitted and halved
2/3 cup
Carrot
1 cup
Cherry tomatoes
1
Cucumber
1
Lemon
2 tbsp
Oregano, fresh leaves
2
Peaches, ripe
1/4 cup
Radish
1/2 cup
Rainbow micro greens
1 tsp
Rosemary, fresh
1 tsp
Thyme, fresh
1 cup
Farro, cooked
1 cup
Quinoa, cooked
1/2 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/4 cup
Gorgonzola cheese
2/3 cup
Corn (fresh or cooked – your choice)