Food pics and ideas #37 - YouLookFab Forum

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Food pics and ideas #37

Runcarla

Veteran

In the northern hemisphere there is a definite shift in the season, and I’m finding that what I’m preparing for meals is shifting to lighter fare, after a winter season of comfort food! More salads instead of cooked vegetables. Protein cooked on the bar-b-que. Fruit for desert. Sometimes just a crusty loaf, some cheeses and a shared bottle of wine for dinner.

I’ve planted some cold crops in the new-and-improved garden bed made for me by DH. Just lettuces for salad and peas. Tomatoes started in peat pots 2 weeks ago and already 4 inches high. I’m looking forward to eating veg I’ve grown myself.

I want to thank everyone who recommended grilled Romainr on the food thread last summer. I’ve got a new favourite veg!

So what are you eating? Any new recipes to share? Have you been able to dine out? Have you done any take-away? Post your pics for inspiration.

Below, the start of a stir fry - using up all the leftover veg at the end of the week.

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rachylou

Veteran

I planted my first seeds only yesterday, but I have a lot of carryover from last year: kale, cabbage, fennel, chard, parsley, thyme. I don’t honestly need to buy any veg at the store. I’ve been doing anything but lettuce salads, fennel and fish - and I’ve still got young dandelion, so might have to do batter cakes again. Oh and tried a Jamie Oliver salad that was really good - green olives, diced cucumber and mint with a little lemon, olive oil and balsamic vinegar. I threw some fennel fronds in that too.

Cardiff girl

Veteran

Like you l am keen to start on lighter fare now Easter has come and gone but it’s still quite chilly here.
l ve got broad beans planted in a cold frame at the moment and some lettuce seedlings waiting to go .l have tomatoes,peppers and chillis germinating in the conservatory but it’s been to cold to start sewing seeds outside just yet.

Anonymous

After reading something recently about the superior nutritional value of arugula ( vs kale , for instance ) , I’m on a mission to increase my veg intake in general and arugula specifically . I’m powering through a big container of it every few days . I’m terrible with veg consumption and not getting enough daily because I don’t love vegetables in general - but this needs to be corrected .

We order takeout only once a month now -it tends to get expensive for 3 of us and I’m determined to get my grocery/ food spending under control . In fact we had our current fav takeout just last night

JAileen

Veteran

The tomatoes I’ve started are still tiny, but got to go outside yesterday, for a very short while. My sugar snap peas have come up, and somebody ate my carrots. So I had to start new ones.

Pictured is Easter dinner - grilled lamb chops, and roasted asparagus and cauliflower.

One of my favorite salads for summer is not lettuce, but chopped vegetables: carrot, celery, pepper, red cabbage. Then I make a simple vinaigrette. It’s so fresh and colorful and appealing. I was surprised I didn’t have a picture of it, only tomato salads, which I also love.

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cjh

(website)

Veteran

Also leaning towards and craving freshness here. I used to have a garden when our kids were young and in 4-H. Now I rely on the grocery store.

jaileen, I love the chopped veggie salad you describe. If lettuce is lacking, salad is still possible!

Our Easter dinner, with mother-in-law and our older daughter and family. Pork loin cooked on charcoal grill, mashed AND roasted potatoes, roasted green beans and onions with honey balsamic vinegar, tossed salad. Not shown, strawberry pretzel salad and deviled eggs I made the day before and forgot to get out of the fridge! We ate them later, though.

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Runcarla

Veteran

Ah! I like a bit of simple cooked cabbage (microed with the regular veg and dressed with a little butter) but nobody else does. Had a bit of cabbage that I needed to ‘move’ before it dried up and made a homemade coleslaw. It went over very well with the family!)

Anonymous

I have been picking up some focaccia bread lately at a downtown bakery.

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Anonymous

When my husband retired, I handed over cooking to him, not because I wanted to, but because he would need some major chores and it was something that he enjoys. Several years later it is still tough to give up the kitchen, shopping, etc. he tends to order out much more than I ever did, which costs money I would rather spend on something else. We had Cornish hens for Easter which he declared did not have enough flavor. To me they were under done. DDIL, bless her, brought carrot cake. It was excellent.
Runcarla, I’m with you on the cabbage. I love cooked cabbage and it was a highlight in Japan. Every meal had some cabbage, even breakfast. Loved it.

Anonymous

Most of what I cook is Latin, Asian, or Mediterreanean-lots of veggies, lots of spices Yesterday I made black bean chipotle tacos.
Trader Joes taco shells- they don't break like other brands.
Hot filling: black beans, chipotles in adobo, bell peppers, corn, cumin, fire roasted salsa, cilantro, Everything but the Elote (Trader Joes version of Sazon).
Cold additions: guacamole, sour cream, lettuce/spinach mix.
Yummy!

Jenn

(website)

Veteran

A few of the things coming out of our kitchen recently.

1 and 2 are the simple formula of "seasoned meat + rice + green vegetable." #1 is my husband's kalua pork. #2 is Madhur Jaffrey's "The Most Delicious Meat Cubes" recipe. That's one of our favorite recipes and I spent MONTHS after we first moved to LA trying to find a good local source of curry leaves for it. Imagine my surprise when I popped into the middle eastern butcher across the alley from us and found he sold bags of them clipped fresh from his own tree. A source was literally less than a hundred feet away from my house.

3 is what we did for Easter. Holidays are casual in our house. My husband has oral allergy syndrome and gets allergic reactions to most uncooked vegetables (along with many fruits) so almost all of the veggies on my cheeseboards are either pre-roasted or blanched. It also means we can't have salad meals, which is sad.

4 is a super simple new chicken and mushroom recipe I tried this month in an attempt to add some lower-carb dishes to my repertoire. A little bit of heavy cream goes a long way in making it rich and filling.

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Runcarla

Veteran

@ Jenn - BEAUTIFUL,

Sloper

Veteran

An after-Passover challah. Recipe is from King Arthur Flour, but don't tell them I used Gold Medal flour!

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Runcarla

Veteran

@ Sloper - my mother says the best recipes are the ones on the products. Our ‘secret family rib recipe’ is off a bag of brown sugar!

Anonymous

More yummies:
Today- tricolor rotini, creamy tomato sauce, marinated mushrooms, artichokes, sundried tomatoes, feta, Italian herb mix, basil paste, parsley

Last week- mixed veggies (corn, peas, carrots, green beans), Indian cilantro tomato sauce, mixed nuts.
Usually I do that sauce with peas and almonds or cashews.

Mmm challah!

Sloper

Veteran

Saturday - chicken piccata using bone in, skin on chicken thighs. A Michael Symon recipe from Food Network. I love capers and lemon, and chicken thighs!

Runcarla, my mom agreed with your mom re: package recipes. She tried many of them during my mid-century childhood.

Suntiger, thanks! Still working on my braiding skills though. This was four strand. I always start out good, but get confused by the end. Artful photography angles help.

MsMary

Veteran

I saw this recipe on Instagram yesterday and my sweet hubby cooked it for me last night. Delicious pasta and sugar snap peas -- like spring in a bowl!

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chewyspaghetti

Veteran

I've decided to try Every Table. I had been meal prepping salads for my workday lunches, and other things forweekday dinners, but it was starting to feel like my whole Sunday was dedicated to preparing food. I've been under a lot of stress lately, with the new job and wedding planning. I'm trying to make things as easy on myself as I can, and still eat healthy. So far, I have liked one hot meal and one salad, and disliked one salad. I hope there are more likes than dislikes!

Anonymous

Just made a spicy guacamole:
Avocado (of course), Roma tomato, jalapeno, garlic, lime, cilantro

A few days ago an acai bowl:
Acai puree, peanut butter, banana, granola- will repeat w strawberries when in season

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