picking nasturtiums for the salad off the side of the deck
Last weekend I catered my good friends’ wedding and had a lovely time.
pimientos de padron with smoked salt
crispy battered artichokes with fennel pollen
fava bean toasts with Andante etude
crostini with Bellweather sheep ricotta, Patterson apricot, and nasturtium
Sungold tomato and fromage blanc tartlets
little gem and Little City Gardens salad with radish and chervil
farro salad with cilantro, parsley, arugala, fennel, pine nuts, sesame seeds, preserved lemon, coriander and cumin
yellow indian woman beans with English peas, summer squash, pickled shallots, roasted peppers, and basil
sauteed greens with spring onions, spring garlic, and ginger
roasted baby carrots, tokyo turnips, and new potatoes with chiles, sage and marjoram
morel mushroom galettes with thyme, ramps, nettles, parmesan-reggiano
