I really like food — eating food, cooking food, talking about food, thinking about food. Fortunately, the husband shares these interests, so we usually cook together. When my sister asked me for recipes awhile back, I was stymied, because we don’t often cook from recipes. Sure, we have a shelf with lots of lovely cookbooks sitting on it, but except for some tried and true favorites, the cookbooks get little attention.
We prefer to cook with what we have on hand, trying ingredient combinations based on what sounds good and variants of dishes we enjoyed in the past. If we have any ingredient we’re unsure about, well, that’s where internet searches come into the picture. We also prioritize local foods which are abundant here right now, so without further ado, here are some recent creations.
- Sauteed swiss chard* with garlic and sun-dried tomatoes, served with quinoa. Side of broiled asparagus**.
- Broccoli* and celery* stir fry with garlic and peas, served over rice. Side of roasted beets*.
- Chanterelle mushrooms* sauteed in butter and olive oil with garlic. Served over homemade bread with a side of steamed asparagus**.
- Salad of mixed lettuces* and arugula*, topped with roasted beets*, goat cheese**, and homemade poppy seed dressing.
- Whole wheat cappellini with homemade basil* pesto. Side of grilled beets* and sweet potatoes.
* Food we grew (or foraged, in the case of the chanterelles).
** Food grown locally that we purchased from the farmer’s market or farmer.