Dinner - March 19, 2010

Simple salad with some boiled new potatoes. This is one of my favorite things to have after traveling to recalibrate myself.

Lunch - February 21, 2010

Roasted Brussels Sprouts with Garlic and Sage from Immer's Everyday Dining with Wine. I didn't have any sage. Still an excellent dish. I serve these to everyone.

Fusilli with Green Lentils, Root Vegetables, and Parsley Caper Puree from Bishop's Year in a Vegetarian Kitchen. I used 12 oz of pasta instead of the pound and still think this was too pasta heavy.
The lemon and parsley give a nice brightness in the winter. I used multi colored carrots for this dish. I probably wouldn't bother with the pasta again except that it looks like it is one of those handy recipes where the ingredients are always on hand.

We started this meal with Yukon Gold Potato & Cauliflower Soup with Truffle Oil from Immer's Everyday Dining with Wine. I forgot to snap a picture. I reserved and used a cup of the cooking water to thin the soup and it was still a too thick. I used the food processor instead of a blender which may have effected the outcome. It was good even if it resembled mashed potatoes. I will make it again. Thanks to Betty and Mark for the truffle oil.

We were going to go to lunch with my parents but as I was behind on my cooking due to illness earlier in the week I wanted to use up some vegetables and so subjected my parents to trying new recipes.

Dinner - February 2, 2010

This is Berley's Wehani and Wild Rice Stew with Cremini Mushrooms, Winter Squash, and Kale from Fresh Food Fast. I substituted another red rice for the Wehani rice. I also had to substitute some fresh oregano and dried sage for the fresh sage. I am never sure what to do with the slices of ginger with the peel on them after the rice is cooked. This time I put about half of them through the garlic press and added back into the stew. I also smashed the garlic and left it in the stew.

The toasted pumpkin seeds really make this dish. I served them hot off the frying pan so they were still popping and snapping on the table. I would say this is a nice dish for real vegetarians. I will be making it again but it I am not sure I would serve it to a guest.

My produce delivery started today. I am quite impressed with the condition of the produce. It all looked better than the grocery store selection. The real test will be how long the stuff lasts. I am really excited about this service and what it could mean to my life.

From Farm Fresh Delivery into this dish:
- Carrots
- Celery
- Pumpkin Seeds
- Acorn Squash
- Ginger
- Garlic
- Kale
- Cremini Mushrooms

I forgot to turn the flash on for this picture but I tried to save it in iPhoto.

Dinner - August 12, 2009

We had a first course of fresh tomatoes and basil with chickpeas in a room temperature salad. After enjoying the salad I started cooking dinner.

Later for the second course we had a version of Eating Well's Five-Vegetable Curry. You can find my original post here. This time I had no sweet potato so I used carrots as a substitute. Still a great dish and a good way to eat eggplant.

I am still giving this a taste rating of a 4 but it is good enough to serve to meat eaters. The dish is just more of an everyday dish. Maybe next time I will think of a way to fancy it up a bit.

Dinner - June 29, 2009

This meal could be called leftovers. We had a warm dish of red beans and rice along with a cold dish of cabbage salad.
This totally faked version of red beans and rice is not worth reporting. The beans were really not up to par.

The cabbage salad was quite edible if not stellar. It was also totally made up of what was left on hand. I think the nice touch on the cabbage salad was the addition of a granny smith apple. I put everything except the cabbage through the food processor. Below is the list of ingredients provided as a stepping off place for building a better salad next time.

Cabbage Salad
1 napa cabbage
1 bunch carrots
1 cuke
1 granny smith apple
1 bell pepper
1 jalapeño
1/2 cup red onion
2 tbsp lemon juice
2 tbsp rice vinegar
4 tbsp olive oil
1 tbsp honey
Salt

The veggies were all local.