Tomato salad with red onion, dill, and feta, the corpse reviver, chili oil for cooking and chili oil for seasoning (yes, they’re different), ratatouille gratin, herby chicken skewers with cucumber mint yogurt dipping sauce, and fried zucchini blossoms.
Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest