Always loving bowls; stacking, collecting, displaying…
coming late to the trend – now embracing one bowl meals!
satisfying the daily requirements: taste, texture, tone
limited only by imagination and the contents of the pantry!
WATER COLOR SUBJECT
…though not vegan or vegetarian; I’m inspired, nonetheless, by ‘Love and Lemons’ – pure food, clean, minimalist photos…
eggplant sliced and salted
let rest while making:
basil, arugula, walnut pesto
toast the walnuts,
pulse together walnuts and one clove garlic,
add two large handfuls fresh basil,
one large handful arugula,
juice of 1/2 lemon, sea salt, freshly ground pepper, pulse again; add 1/4 olive oil, pulse to desired consistency.
Drizzle eggplant slices and tomatoes with olive oil, grill over medium-high heat, sprinkle with fresh cracked pepper,
toast bread slices drizzled with olive oil,
spread bread with pesto, add eggplant, tomatoes, sliced mozzarella, top with additional pesto.
The eggplant: attractive, useful, and delicious!!!!!!!!!!
Lemons have been gathered, zested – vodka has been poured, weeks have passed – simple syrup has been added, days have passed – finally time for bottling, tasting and serving!
olive oil ricotta cake from Smitten Kitchen with lemon glaze and fresh raspberries, served with Prosecco and a splash of Limoncello for dessert…
– frozen boysenberries from the orchard replace ice –