Sunday, February 21, 2016

Vietnamese Soup with Yuba, Fresh Pinapple, and Crisp Shallots

To be completely honest my first response to this week's menu selection, was 'YUCK'. But I will confess that while preparing this dish and working with the ingredients, I was very impressed. Never would I have even tried this recipe if not for the Purple Carrot. But it was delicious! I am having so much fun learning to cook and eat new things. The best part are the smells. The aroma coming from these meals are more wonderful than I could ever imagine.

@purplecarrotxo #carrottalk

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