Saturday, July 17, 2010

Foodie Break

Cooked for a party last night: triangles of smoky tempeh with nectarines and basil before I added a dab of chipotle dressing; grilled veggies (summer squash, radicchio, eggplant, red peppers and zucchini; non-dairy cashew "cheese" on broken rosemary crackers with sundried tomatoes and chives; and peach-blueberry galette. Fun to apply abstract shape and play with colors of different food.

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