Forks Knives & Spoons

I know it’s been some time between post but those of you that know me know that my summer art camp consumes quite a bit of time. However, I have been baking some delicious treats lately.

Korean style braised pork short ribs with baby bok choy, lemongrass quinoa with lemon zest and almond slivers, garnished with toasted sesame seeds and green onion

Salmon LTM: lettuce, tomato, lemon zest pesto mayo on homemade N.Y. Jewish rye with a drizzle of fresh squeezed lemon and some garlic, salt & pepper sautéed green beans.