What $24.76 buys you. Photograph by Kelly DiNardo
Dalling slices fennel into matchstick size pieces. Photograph by Kelly DiNardo
Dalling uses the asparagus tips and then chops more of the stem. Photograph by Kelly DiNardo
Dalling sautes the asparagus, fennel and red onion. Photograph by Kelly DiNardo
Dalling mixes asparagus, tomato, onion, fennel and apple for a spring slaw. Photograph by Kelly DiNardo
Dalling gently ladles clarified butter into the whisked egg yolks for the Hollandaise sauce. Photograph by Kelly DiNardo
The sauce should reach the consistency of pudding. Photograph by Kelly DiNardo
The mango/cilantro smoothie. Photograph by Kelly DiNardo
Dalling assembles the eggs benedict. Photograph by Kelly DiNardo
Poached eggs with spinach and a spring slaw. Photograph by Kelly DiNardo
