For the last meal of two soups and a sandwich week, we’re bringing you a refreshing soup for the summer months.
We’re using three delicious seafoods — crab, shrimp and scallops — to craft a luxurious and beautiful dinner.
Here’s Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish. Continue reading Week 20, Meal 3: Summer soup
In his notes to me, Chef Brian described his butternut squash and pear puree as “delicious baby food.”
Really, though, Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette is more than than just Gerber for grown-ups.
It’s luxurious and velvety, sweet and savory, and best of all, it looks like it took some work to make, but it’s one of the easier dishes we’ve done on the blog. Continue reading Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette
