DINNER --- gazpacho | burrata, roasted beets, tomato and basil | steamed asparagus | barley and kale
- important to get the proportion right for gazpacho: 5 ripe tomatoes, one peeled small cucumber.
Wednesday, June 13, 2018
gazpacho
6-13-2018 Wed.
DINNER --- gazpacho | burrata, roasted beets, tomato and basil | steamed asparagus | barley and kale
DINNER --- gazpacho | burrata, roasted beets, tomato and basil | steamed asparagus | barley and kale
Labels:
gazpacho
Blog Archive
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2018
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June
(30)
- homemade brunbraud
- kale and barley
- simple fare
- good food for special occasions
- fluffy fritters
- a lot of fiber
- magic black beans
- pickling and unwrapping
- hands-on skill of making chive-box flat bread
- the first bunch of green beans in season
- chive box the Chinese flat bread with chive fillings
- a Chinese meal with zongzi
- red, green and yellow
- paella with sea scallop and Spanish chorizo
- scallop crudo and pasta with clams
- ten course Japanese meal at home
- garlic scape and fresh shelled peas
- gazpacho
- provencal soup for a perfect early summer day
- Colombian chicken soup
- plantain chips and chicken corn potato soup
- dandelion greens and sweet shrimp
- airport food
- beer broth for mussels and clams
- loaded sandwich and fresh presto pasta
- counting the precious fresh fava beans
- kale and barley
- zucchini fritters
- soup of zucchini blosssom and zucchini
- gazpacho
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June
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