Red chard latkas

Dal and greens

more fresh eggs

They're just so gorgeous! 

Lentil salad

French lentils, red chard, carrots & onions

A dark, random photo that needs to be included

This was a dinner shared by friends. 

Red quiona salad and fennel bulb, grapefruit & avocado salad.

Wild Oregon Albacore Tuna boats

I used savoy cabbage for the boats. I also replaced the mayo with Nancy's yogurt, which has a yummy tangy bite to it. There is also lots of celery and diced red onion in the tuna salad.

The tuna is special from Don, who fished and canned it himself. Probably the best on the planet.

First Time Making Ratatouille!

Slightly more labor intensive then I thought it would be. I followed a more traditional recipe, cooking each vegetable separately. I think I achieved the point of this dish because it took on its own flavor that was indistinguible of any one vegetable being responsable. 

Chicken Noodle Soup

I made the broth from half a chicken. Then adding whatever veggies I had. It was delightful makes the coming of fall a little easier.

Butternut Squash and Pear soup w/ Fried Sage

I have to admit I didn't make the soup. My darling friend Chloe did and amazing job.

We fried the sage together, but I think we should have used a thinner layer of butter...This was like deep fried sage, still really tasty. I have heard of putting fried sage on fruit with lemon juice, nectarines or apples sound really good.

Red Potato-Turnip Au Gratin

It was rich but very yummy.

I was so excited I cut into it before I took a photo!

The turnips cut the starch a bit and add a spicy touch.

Potato-Cauliflower Curry

Sauteing the spices first makes all the difference.

I actually fried the falafel!

Usually I bake it...

I used coconut oil which added a nice flavor.

 

Here it is with some homemade tzatziki .

Charcuterie plate for one

I never get sick of slices boiled beets with olive oil, balsamic vinegar and S&P.

Cilantro pesto

A great way to have fresh cilantro on hand for more then a few days. I make it the same as basil pesto with your choice of nut and lemon juice.

Fresh eggs!

And sometimes you get twins! I take it as a lucky day.

Cocoa zucchini bread

with pecans and coconut on top. I only used 1/3 of the sugar the recipe called for and it was still like cake.

A good way to use the huge zucchini's being harvested right now...

I forgot what this is...

Looks good though...I know I cut some raw corn off the cob. I think it might just be a raw salad. I'll update this post when I remember.

Spinach-ricotta manicotti

Another recipe  from Sauver, turned out nicely. We had some red sauce and improvised with fresh tomatoes that roasted in the oven and complimented the manicotti very well.

With some pickled onions, fresh herbs and olives.

CSA teaser

A little taste of the beauty. 

Provisions salad bar

I love all the Euro inspired pickled vegetables and salads.

I always come here when I visit Eugene. Yum!

One of my favorite wines

MMMediterranean

This month's Saveur magazine was amazing

Here are some highlights:

Greek salad 

This was so good and so simple. Cucumber, tomato, thinly sliced onion, sheep feta, olives, minced flat leaf parsley, olive oil, s&p, red wine vinegar and the secret ingredient is DRIED oregano! Maybe it's not so secret but it really made it. Also super fresh in season produce made it spectacular. 

Spanakopita with chard, spinach, kale and sheep feta.

Oat grout pilaf

I got the idea fro this dish from a recipe I had read called "creamy oat grouts" as I read the recipe I realized it was just oat grouts and hollindasie sauce mixed.

Such a lame way to prepare a grain of such integrity! I have been a long time fan of oat groats. So much in fact that haven't prepared rolled oats in longer then I can remember. They are very versatile and have a chewy constituency that I find more desirable then mushy oats. I often eat them in a savory breakfast with olive oil, salt and nutritional yeast.

Oat grouts are also more nutritious then rolled oats. They are less processed obviously, since they are still encased in their fibrous shell.

I recommend soaking them the night before to cut down on cooking time. After soaking for 24 hours they can also be food processed into a raw cereal which is good with cinnamon and nuts.

And now for the pilaf.  

I minced fresh parsley, tarragon

the juice of one lemon, strained

cooked oat groats

olive oil

salt & pepper

half of a BEAUTIFUL purple bell pepper

a cooked chicken breast chopped

some chopped perfectly ripe tomatoes

all mixed together and topped with fresh basil

This dish was reminiscent of tabouli but defintely had its own flavors. It was really tasty, with a crisp and clean nature perfect for summer dining.

 

Chicken shawarma American style

With leftover roasted chicken breast from Wildwood (ahem), Draper valley I think. Torn into pieces and placed in a pita.

Next a homemade tzatziki, shredded cucumber pureed fresh garlic, minced dill mixed with Nancy's plain yogurt. I have been making this in a biggish batch with 2 or 3 cucumbers and putting it on everything. Great on anything really especially dishes that usually call for sour cream like mexican.

A store bought tahini, of a brand I had never tried. I found it in the refrigerated section. The only ingredients are ground sesame seeds and it is really tasty.

Chopped tomatoes from the CSA and I had an almost authentic shawarma.

Fresh fruit tart

This was a spontaneous tart. I was having a sweet craving. From what I had on hand this tart came to fruition and satisfied to boot!

The crust is a traditional raw crust. Soaked almonds and walnuts chopped in a food processor  with a few medjool dates then pressed in a tartlett pan.

Topped with cottage cheese and fresh strawberries from my CSA. So good and good for you, it could be eaten for breakfast.

Wine from the Wildwood "experience"

All I will say is this was the highlight of the meal...And the company of course!

Fried (& baked) polenta with chipolte sauce and cilantro pesto

Kind of an experiment of going from dried polenta to something edible. I have heard some horror stories about "the never cooking polenta" on top of a stove. I have also had a bad experience as a child with the polenta that comes packaged in a tube, which is a bad idea in itself paired with my mother's experiment to make a pizza. I don't think I had polenta for ten years thereafter...

So a new experiment. I started by soaking the polenta in the fridge for 24 hours. Then transferred the swollen mixture to a glass baking pan. Then baked it until the grains were soft.

I then refrigerated the mixture until I was ready to eat it. I then cut it into rectangles and fried them in butter.

At the same time I was soaking the polenta I also soaked three chipolte chilies, I then blended these vegan mayo and lime juice. I ended up pureeing a fresh tomato with the sauce to cut some of the spice.

Cilantro pesto is my new favorite item to have prepared and ready in my fridge. I add fresh garlic cloves, olive oil, some Italian parsley, cilantro, lemon juice and some nuts. I think in this version I used toasted pine nuts, but lately I have been using soaked almonds or walnuts.This is such a great way to always having fresh on hand but not letting any of it go to waste. I have been eating it on a steamed veggies, really good.

Fresh salad rolls

I love how salad rolls are a household name now. They're pretty much all I want to eat in the summer. The ones featured below are just spinach, shredded carrots, basil and mint with a peanut sauce for dipping. I omitted the vermachili noodles and protein in this version.

Welcome!

Here is a little transcription as I cook through my CSA. Follow me as I enter the unknown with only food as my guide.

Still figuring out to take an attractive photo though...