Saturday August 22
Two recipes from the latest Gourmet added a mite of variety to our seemingly-endless parade of garden produce:
Squash blossoms stuffed with ricotta and mint, and
Tomato and tomatillo gazpacho.
We made the latter with ripe greeny-yellow tomatoes, so it was all a green thought in a green shade (of green).
Sunday, September 13, 2009
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