DINNER --- burrata, cucmber and tri-color sweet pepper salad | stir-fried Chinese green gourd and beech mushroom | pan-fried lotus root | sauteed kale with smoked tofu | rice
Monday, September 11, 2017
the pleasure of cooking vegetables
9-11-2017 Mon.
DINNER --- burrata, cucmber and tri-color sweet pepper salad | stir-fried Chinese green gourd and beech mushroom | pan-fried lotus root | sauteed kale with smoked tofu | rice
DINNER --- burrata, cucmber and tri-color sweet pepper salad | stir-fried Chinese green gourd and beech mushroom | pan-fried lotus root | sauteed kale with smoked tofu | rice
Labels:
chinese vegetables
Blog Archive
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2017
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September
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- let them eat cake
- rice pot, Japanese way
- tofu skin stew
- curry threaded potato
- tomato soup
- homemde purple shiso juice
- an afternoon of delicacy
- Italian and French
- fried rice with bay scallops
- salad night
- stuffed
- purple shiso cocktail
- yellow chives
- all the fancy salads
- Francesca's Indian cooking
- duck confit and etc.
- the tail of summer
- scallop and sausage gumbo
- quick assemble
- the pleasure of cooking vegetables
- stacked fries
- great food in hard shells
- fries with German accent
- Munich chic
- fairytale land
- Palladio code
- in local market and home kitchen in Verona
- Locanda 4 Cuochi in Verona
- mom's Knudels in the Alps
- Pizza and more in villages of Italian Alps
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September
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