Last week we picked greens from roof-top garden at Studio mugen for our cooking class.
We picked Italian parsley, orange flowers, asparagus and dandelion leaves.
We cooked with these greens in our cooking. We made pressed salad with daikon, red raddish tops and carrots seasoned with lemon, apple juice and salt.
We also made whole wheat pasta salad with sauteed vegetables (red onions, yellow onions, snow peas leaves, lotus roots, carrots, seasoned with balsamic vinegar and salt).
Steamed rolled tofu with chestnuts cream sauce:
Creamy Japanese yam soup:
After cooking class we got puppy's therapy....
Jessica Porter with the puppies.....