Relaxed Saturday Supper

OCTOBER DINNER WITH MIKI SHIMADA

Hot Sake

Chile Roasted Pumpkin Seeds

Miso and Mirin Marinated Tofu Casserole with Shitake Mushrooms and Red Peppers

Broccoli Rabe with Yellow Tomatoes and Soy

Brown Rice with Chestnuts and Dried Kumquats

Vinho Verde

Three-Berry Poundcake (courtesy of Miki-san)