DINNER --- bay scallop ceviche with Chinese yam and radish | parboiled pea leaves | burrata, tomato and arugula salad
- b day
Tuesday, June 25, 2019
bay scallop ceviche
6-25-2019 Tue.
DINNER --- bay scallop ceviche with Chinese yam and radish | parboiled pea leaves | burrata, tomato and arugula salad
DINNER --- bay scallop ceviche with Chinese yam and radish | parboiled pea leaves | burrata, tomato and arugula salad
Labels:
Mexican seafood,
summer cooking
Blog Archive
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2019
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June
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- avocado, plantain, mojito
- Blue crabs
- winter melon and bitter melon
- Italian special: radicchio, zucchini and seafood p...
- duck duck goose
- bay scallop ceviche
- rice noodles with shrimp and bean sprouts
- stovetop quabili pilau
- Vietnamese spring rolls
- wine braised short ribs
- three greens
- barley and kale
- asparagus and radicchio
- zongzi, belated
- homemade pizza, summer version
- cheese from Vermont
- garden dinner
- when in doubt, stir-fry
- silver pomfret
- Chinese one buck dinner
- Italian spring
- lamb chop and artichoke
- fresh Lychee
- soba and teriyake eel
- garden flower collection
- mediterranean plus latin american
- white summer
- food plenty
- still in mediterranean
- Turkish seafood rice
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June
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