LCBO Food and Drink Spring 2016
EGGS BAKED IN TOAST CUPS WITH SPINACH, ASIAGO & PANCETTA AND BABY ARTICHOKE SALAD WITH ARUGULA, PINE NUTS & PARMESAN recipes on pages 115 & 116
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EGGS BAKED IN TOAST CUPS WITH SPINACH, ASIAGO & PANCETTA AND BABY ARTICHOKE SALAD WITH ARUGULA, PINE NUTS & PARMESAN recipes on pages 115 & 116
Made with FlippingBook Online newsletter