Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to
taste pink peppercorns Makes 2 - 4 servings.
I too make pistachio butter often, but never
tasted pink peppercorns.
Not exact matches
100 grams egg whites 200 grams sugar 300 grams unsalted butter, room temperature 2 tsp (or to
taste) finely ground
pink peppercorns
The sweet potatoes are lightly seasoned and
pink peppercorns will give the tuna both a pop of color and a light peppery
taste.