I made this lunch for the magazine shooting. summer vegetable ceviche, quinoa salad, zucchini spaghetti
nanamina kitchen July classentree: tomato with roasted lemon and pomegranate saladmain: zucchini and shrimp spaghetti with preserved lemondessert: apricot galette
nanamina kitchen May Class. We made Roasted Corn Soup, Vegetarian ceviche, Quinoa Tablet. All ingredients are organic, freshly picked from Santa Monica farmer’s market.