colorful and flavorful vegetables

8-20-2013 Tue. warm, sunny.  


BREAKFAST --- coffee
LUNCH --- rice with sauteed silken squash and tomato 
AFTERNOON-TEATIME --- peach | tea 
DINNER --- crostini, little toast with sofrito topping and fresh mozzarella | stir-fried lotus root | sauteed Chinese eggplant with fermented fava bean sauce and shallot | sauteed Chinese baby greens with shiitake mushroom | rice | salad | wine 

 

• vegetables are more interesting in texture, flavor and color, always taste good as long as they are fresh.