Cooking with friends visiting Boston

spring vegetables – zaatar – tahini

carrots

polenta – bluefish garlic emulsion – golden zucchini slaw – pickled cubanelle

carrots2

countneck clams – fennel – kelp – roasted tomato

carrots3

squid – togarashi – edamame – avocado – yuzu red cabbage slaw

carrots4

local bluefish cured with fennel seed – roasted fig – pistacchio – blood orange

carrots5

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