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Veggies. They’re what’s for dinner

Tuesday, July 3, 2007 | 12:00 a.m. CDT; updated 10:29 p.m. CDT, Sunday, July 20, 2008

Sliced white onions, juicy cherry tomatoes and cubes of tofu marinated in herbs, oils and spices lay in a deep bowl in Kat Erdel’s Columbia kitchen.

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