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Home > posts > 2017 > 09 > 2017-09-21_Caprese.html
Caprese Salad and Kabocha
/posts/2017/09/2017-09-21_Caprese.html
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Not really much of a meal, but worth noting since Meredith grew both the tomaotes (beefsteak and cherry) and the basil. The caprese was made with burratta.
I also made Kabocha squash. 400°F for 30 minutes, flipped half way. The thinner pieces were fine but a few thick ones were undercooked. I need to be more consistent with the thickness in the future.
