Salad:
Wild arugula and mizuna with roast beets, blue lake beans and zucchini ribbons
Soup:
Cream of peppers
Main:
Chicken with 40 cloves of garlic
Braised lamb shanks
Halibut with lemon-herb salsa
Sides:
Rosemary roasted fingerling potatoes
Marinated eggplant and peppers
Wild mushroom red quinoa pilaf
I got to use my client's new Tec Infrared grill! It's fantastic.
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