{"id":1468,"date":"2008-12-31T01:46:50","date_gmt":"2008-12-31T05:46:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1468"},"modified":"2008-12-31T13:33:04","modified_gmt":"2008-12-31T17:33:04","slug":"garden-puree-on-toast%e3%82%ac%e3%83%bc%e3%83%87%e3%83%b3%e3%83%94%e3%83%a5%e3%83%ac%e3%83%bc%e3%80%81%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88%e3%81%ae%e3%81%9b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1468&lang=en","title":{"rendered":"Garden Puree on Toast
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\"img_2312\"<\/a><\/p>\n

Garden Puree on Toast<\/strong>
\nLunch December 27, 2008<\/em><\/p>\n

The idea for this lunch came from Tyler Florence’s this recipe<\/a>. I loved the idea of making puree from various green vegetables. I was in a mood for a light and healthy lunch, and I thought this was perfect. However, when I read other people’s reviews, I learned that some people found the vegetable puree somewhat bland. So I decided to add another layer of flavor. The garden puree was put on garlic toast, and a drop of mixture of lemon juice, grated Parmesan cheese, and mayo, and sprouts were additionally placed on top. Olive oil was then drizzled right before serving. I think the lemon flavor in the mayonnaise mixture enhanced the vegetable flavor in the puree. This makes a perfect lunch when served with tomato soup or some kind of cream soup, or chicken soup will also be a good match.<\/p>\n

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\"img_2329\"<\/a><\/p>\n

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Garden Puree on Toast Lunch December 27, 2008 The idea for this lunch came from Tyler Florence’s this recipe. I loved the idea of making puree from various green vegetables. I was in a mood for a light and healthy lunch, and I thought this was perfect. However, when I read other people’s reviews, I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1468","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1468"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1468\/revisions"}],"predecessor-version":[{"id":1561,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1468\/revisions\/1561"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}