Savor: Eat More Plant

Wrightsville Beach Magazine May 2013

Chef Mark Lawson’s vegan entrée is a raw lasagna made with paper-thin layers of yellow squash and zucchini, rather than pasta, and garnished with fresh tomatoes, basil pesto, and sprigs of arugula and basil. 68 WBM may 2013


Wrightsville Beach Magazine May 2013
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