in my kitchen

I always enjoy SouleMama’s “In My Kitchen” posts—especially when I’m in a cooking rut, I always come away with dozens of inspiring ideas that encourage me to keep trying to cook healthfully and try new things (even when picky eaters seem to abound around the dinner table). 
There have been some successes from our kitchen lately, and I’ve been enjoying the challenge of using the produce from our labors in the garden.
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Tammy’s Grilled Chicken Souvlaki Gyros were a big hit.  We’ve had them twice, now—the first time I messed up the pocket bread, so we had them with a quick batch of naan, which was delicious!
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The garden has given us many peas and carrots to eat.  Some of the green and orange goodness found its way into a variation of a carrot stir-fry in Deborah Madison’s Vegetarian Suppers.
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I’ve had the recipe for this spinach and pea risotto from Country Living Magazine in my recipe binder for awhile now.  But just last week I happened to have all of the ingredients I needed on hand to actually make it. 
The fun thing for me, was that most of the ingredients came straight from our garden: Swiss chard, shelling peas, radishes, carrots, and green onions all were put to good use in this delicious dish.  We also made a tasty garlic scape pesto (thanks for the recipe, Kerry) which went well on baguettes. 
I almost made a double recipe of the risotto, but decided against it, knowing how most of my innovative kitchen attempts are usually received.  But wouldn’t you know it, the Notoriously Picky (and also Contrary, apparently) Eaters  shoveled seconds and thirds onto their plates and then had the audacity to ask if we could have the leftovers for lunch the next day.  Guess I’ll make the double recipe next time.  (Full disclosure: Spud, usually a very willing diner, refused to take even one bite—see?—Contrary!)
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And, finally, I worked up the courage to pick our first-ever rhubarb.  What better way to use it, than in a warm cobbler with some of our strawberries, and, of course, vanilla ice cream.
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What have you been cooking lately?  How are you using your garden produce during mealtimes?

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