Lily Mesri’s Food

Long time no see 😉

Here’s a gorgeous dinner spread made by me @gigiharn @taylorjohhnson @cosenzv in Lake Oswego, Oregon!

We made a turmeric couscous, with basil, tomato, grilled peaches topped with lemon, olive oil and salt.
A salad with arugula, cucumber, avocado, pomegranate, and parsley with a balsamic vinaigrette.
Grilled chicken thighs with a simple marinate (soy sauce, garlic, lemon, olive oil, honey, mustard and S&P)
An Aji Verde sauce - Peruvian herby, citrusy, mildly spicy sauce.