I promised my mom I would return as guest chef once a month for Sunday Dinner, since she is usually busy all day on Sundays. I was up to bat yesterday and decided to re-create a dish that I had at Nutshell when it was still alive. It was a grilled fresh pineapple, sweet onion and avocado sandwich. Mine turned out pretty delicious on toasted Challah bread. I served it with a simple tuna and white bean salad on the side. And for dessert, we had Italian Almond Cake (from the grocery store) with fresh mangoes, peaches and whipped cream. The whole meal was just one big fat celebration of summer.
*Photos by Chelsea Fuss
Caramelized sweet onions, grilled pineapple, avocado, drizzled with olive oil, on toasted Challah bread.
Local tuna, cannelini beans, roasted summer tomatoes, fresh dill, sweet onions, capers, olive oil, Kosher salt, fresh ground pepper
Italian Almond Cake with fresh mangoes and peaches and whipped cream
