DINNER --- steamed artichoke with olive oil dip | sauteed bitter melon with wood-ear, gingko nuts and bean cured | simmered Japanese pumpkin with shiso | rice
- Japanese pumpkin has so much flavor.
- spring show in the garden. a new magnolia settles in.
Tuesday, March 24, 2020
simmered kabocha with shiso
3-24-2020 Tue.
DINNER --- steamed artichoke with olive oil dip | sauteed bitter melon with wood-ear, gingko nuts and bean cured | simmered Japanese pumpkin with shiso | rice
DINNER --- steamed artichoke with olive oil dip | sauteed bitter melon with wood-ear, gingko nuts and bean cured | simmered Japanese pumpkin with shiso | rice
Labels:
japanese vegetables
Blog Archive
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2020
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March
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- louts root, plantain and shishito pepper
- artichoke and avocado
- filet mignon for Sunday
- almost like bar food, vegan
- French beans
- asparagus, spinach and new plants
- keep it fresh and simple
- simmered kabocha with shiso
- daikon, shiso and roasted peanuts
- homemade pizza
- spring brings artichoke
- Korean style short ribs
- from Norway to Mexico
- continue the green color theme
- green color day
- simmered Kao-fu
- keep cooking
- four pretty and flavor leaves
- minimalist approach for filet mignon
- Italian collection
- some treat at mid-week
- curry cauliflower
- mostly green
- green vegetables in early spring
- a dinner party at home
- wrap it up
- radicchio, artichoke and roasted red pepper
- bitter and sweet
- homemade shrimp wonton
- yellow chive, daikon and dandelion
- whole set Mexican
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March
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