Cooking Up a Storm

The rigors of work and parenthood have forced me to neglect this blog for several months, but I’ve been able to feed my creative drive otherwise by trying to figure out new recipes that let me use the staggering amount of fresh produce and locally-sourced, humanely-raised meats, cheeses and eggs that our community supported agriculture (CSA) farm share has been sending us every week.

A small portion of the typical weekly vegetable bounty provided by our CSA farm share.
A small portion of the typical weekly vegetable bounty provided by our CSA farm share.

As I discover recipes that work, I’ve been trying to take pictures that accurately convey the resultant deliciousness. The following shots are a sampling of some of the more mouth-watering dishes I’ve made recently. If you’re interested in any of the recipes for these dishes, leave me a comment and I’ll post them.

Seared Flank Steak and Baby Bok Choy on a bed of Japanese Buckwheat Noodles (Soba).
Seared Flank Steak and Baby Bok Choy on a bed of Japanese Buckwheat Noodles (Soba)
Grilled chicken breast sandwiches with caramelized onions, watercress and smoked paprika aioli on butter-toasted ciabatta, served with bulgur salad.
Grilled chicken breast sandwiches with caramelized onions, watercress and smoked paprika aioli on butter-toasted ciabatta, served with bulgur salad.
BLT Wraps with basil cream cheese made with three different types of lettuce, fresh basil, a slab of uncured organic bacon and a hefty block of organic, raw milk cheese.
BLT Wraps with basil cream cheese made with three different types of lettuce, fresh basil, a slab of uncured organic bacon and a hefty block of organic, raw milk cheese.
Chicken breast and Swiss chard pasta casserole with a golden parmesan panko crust.
Chicken breast and Swiss chard pasta casserole with a golden parmesan panko crust.
Key lime tartlets with homemade whipped cream and candied lime slices.
Key lime tartlets with homemade whipped cream and candied lime slices.
Traditional eggplant parmesan with basil and Buffalo mozzarella.
Traditional eggplant parmesan with basil and Buffalo mozzarella.
Roasted pork tenderloin tacos with radish, lime and avocado salsa.
Roasted pork tenderloin tacos with radish, lime and avocado salsa.
Braised chicken with tomatoes and olives (Poulet Provençal) and a side of bulgur salad with chickpeas, roasted peppers, and spiced cumin dressing.
Braised chicken with tomatoes and olives (Poulet Provençal) and a side of bulgur salad with chickpeas, roasted peppers, and spiced cumin dressing.
Provençal-style ratatouille of organic eggplant, zucchini and summer squash with basil and raw-milk cheddar.
Provençal-style ratatouille of organic eggplant, zucchini and summer squash with basil and raw-milk cheddar.
Cumin chicken with kale and red bell peppers.
Cumin chicken with kale and red bell peppers.
Chorizo and white bean stew (cannellini and black-eyed peas).
Chorizo and white bean stew (cannellini and black-eyed peas).
Maple and citrus-marinated grilled pork chops with green curry and candied pepitas.
Maple and citrus-marinated grilled pork chops with green curry and candied pepitas.
Indian-spiced vegetable fritters with curry lime Yogurt.
Indian-spiced vegetable fritters with curry lime Yogurt.
Smoked chipotle burgers made from hand-ground local chuck roast with pasture-raised organic new york cheddar and topped with spicy adobo mayo; preservative-free, applewood-smoked bacon; grilled avocados and red onions; and organic hothouse tomatos.
Smoked chipotle burgers made from hand-ground local chuck roast with pasture-raised organic new york cheddar and topped with spicy adobo mayo; preservative-free, applewood-smoked bacon; grilled avocados and red onions; and organic hothouse tomatoes.
Parmesan & sage-crusted pork chops with sautéed Swiss chard and spring onion quinoa cakes topped with lemon garlic aioli.
Parmesan & sage-crusted pork chops with sautéed Swiss chard and spring onion quinoa cakes topped with lemon garlic aioli.
Strawberry rhubarb tartlets with all organic ingredients.
Strawberry rhubarb tartlets with all organic ingredients.
Curried French lentils with cayenne crème fraîche accompanied by parmesan-herb chickpea salad and rosemary-sage polenta fries.
Curried French lentils with cayenne crème fraîche accompanied by parmesan-herb chickpea salad and rosemary-sage polenta fries.
Basil mayonnaise chicken burgers with horseradish & dill new potatoes.
Basil mayonnaise chicken burgers with horseradish & dill new potatoes.

All these shots (and more food photos) are available to view in all their high-res glory in my set on Flickr!

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