We had some large spreads for visitors and some quicker meal prep meals in this week’s “What’s Cooking” round up. There’s a mix of proteins, seasonal veggies and flavor profiles!
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There’s a whole two weeks of cooking here and lots of hits, including orange chipotle chicken wings, velvety sweet potato soup with a bunch of different proteins to go with it, truffle salmon, really good stroganoff with sirloin tip steaks and mushrooms, tofu and Swiss chard rice bowls with peanut sauce and homemade kraut and fermented radish salsa.
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With guests in town, we’ve had some extra delicious meals lately and we’ve been upping our Brussels sprouts game with two different fried versions to try to achieve the crispy, caramelized type you get in restaurants!
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This week, we had a fabulous pizza night, made much easier with Bellegarde’s dough, plus lasagna soup, steak shawarma and lentils, Brussels sprouts with tahini yogurt sauce, pumpkin pasta with bacon and lion’s mane mushrooms and strawberry lemonade bars.
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No major cooking projects this week, but we ate well with all kinds of local ingredients like usual with spiced goat meatballs and rice, black pepper tofu, oyster mushrooms and spinach, buffalo pork burgers with sweet potato waffle fries, arugula pesto meal prep spaghetti with tuna and turnips and some persimmon chocolate chip muffins!
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So much good food once again this week — as always, I try to jam in as much healthy protein, fibrous veggies and micronutrients in a variety of delicious meals that make great leftovers to make lunches and weeknights easier.
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There were lots of delicious things coming out of our kitchen over the past week and none of them were all that complicated, even the pumpkin and collard green risotto! There was also dijon pork chops, orange chipotle salmon, maitake marsala steak and melting potatoes, bacon Brussels sprouts and meal prep shrimp pasta.
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It may have been cold and snowy, but we definitely ate well! We had an amazing Momofuku-style bossam pork roast with two sauces, rice and roasted romanesco, plus a Yakemein-inspired beef and veggie soup, white bean mushroom soup, spatchcocked chicken, pizza night and catfish and waffle fries!
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Lots more hearty, warming winter comfort food this week with coconut chicken and veggie curry topped with crispy sheet pan chicken, venison stew with cauliflower mash, bacon cabbage melts with tomato chowder, a big batch of bone broth, persimmon freezer jam and a berry rhubarb crumble for dessert.
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Winter comfort food coming right up! This week we’ve got both brisket chili and sausage and white bean soup with flavorful side salads, plus a quick beef stir fry, meal prep sheet pan sausage and roasted veggies and a lovely apple persimmon crisp with walnuts and oats.
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We made some lovely meals before and during the holidays that would also be just as delicious this month! There was a simple eye of round roast with mushroom gravy and mashed potatoes, herby goat burgers with homemade almond-cashew sauce and sweet potato fries, tofu and veggie shawarma bowls and French Toast with a bright strawberry hibiscus sauce.
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We had some quicker weeknight cooking projects this week, but no shortage of nourishing deliciousness! There was a vitamin and mineral loaded clam and kale bucatini dish, red clay peas and red snapper strips, bang bang salmon and rainbow veggies, burgers with relish, delicata fries and salad and some festive pistachio matcha strawberry chocolate cookies!
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A marathon of weekend cooking included steaks, cauliflower and potatoes with carrot top chimichurri, kielbasa soup with turnips and greens, shrimp mirliton casserole, baby back ribs with sweet corn grits, roasted pumpkin mac and cheese and pink grapefruit bars!
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Lots of decadent deliciousness in our kitchen this week, even if not traditional Thanksgiving food! We had fried soft shell crab sandwiches, a delicious chicken and broccoli cheddar soup, tender creole cream cheese meatballs with a cherry tomato and butternut squash sauce, patty melts and a strawberry rhubarb roselle hibiscus crumble for dessert.
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Our farm kitchen was cranking out the hits again this week! There was carnitas with satsumas and lime, beef and farro stew, goat curry, palak paneer and lentil dal, mini kale quiches, double chocolate strawberry cookies and more!
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Celebrating the late heirloom tomato season with really excellent BLTs with almost all local ingredients. Plus there’s pasta and chicken with a kabocha squash, eggplant and sun dried tomato sauce, pork and veggie stir fry and blue corn blackberry muffins!
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It feels like our new kitchen will never get old and this week I made one of my absolute favorite meals, a Greek style moussaka, plus a brat and veggie-loaded soup, a copycat salad from one of our favorite restaurants and kabocha oat pancakes and snickerdoodles.
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In my second week in our new house, I was really able to churn out some delicious food. We did some simple seared pork chops with creamed mustard greens and with the leftover greens, a delicious bacon melt. Plus there was steak burrito bowls, jalapeño popper dip, some really good salads and an apple peach persimmon crisp.
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Ringing in our fabulous new kitchen this week with a citrus pepper shrimp dish, heirloom tomato caprese, chicken thigh Caesar salad, tofu and veggie pad Thai, Caveman burgers and fresh pesto breakfast sandwiches!
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Here’s the last week of meals I made without a stove or oven as we get ready to move! Rarely do I make pasta twice in a little over a week, but desperate kitchen times call for desperate measures. So there was pumpkin pasta and jalapeño popper pasta, plus beef and kale stir and salmon and potatoes with Caesar salad.
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