Whole wheat pasta topped with fresh sauce of corn, red onion, local tomatoes, orange sweets, lime, cilantro, mint, and butter.
Fresh cucumber and fennel pickles (marinade: white vinegar, brown sugar, salt, minced garlic, some fennel tops)
Roasted ratatouille vegetables: graffiti eggplant, zucchini, purple heirlooms and orange sweets
Still making: mayonnaise from scratch to dress my perfectly roasted yukon gold, red bliss, and purple potatoes.
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