the thin chef

salad

Herb gnocchi with roasted baby spring market veggies (tiny celery hearts, thimble-size artichokes, and baby lettuces), cucumber blossoms, and carrot foam

This entry was posted on Wednesday, May 19th, 2010 at 8:26 am and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

 

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