Often we just plop baked salmon on a salad or poached eggs on leftovers.
Lots of times, I experiment around letting my food prep be a creative opportunity, instead of a chore. (Several things shown in the photos haven’t been perfected enough yet for the blog, like that berry clafoutis.)
The recipes linked below are of things shown in these photos that are on the blog; not only were they experiments that we enjoyed enough to be posted, but we are repeatedly returning to them!
So here you can see what has been in my menu repertoire this spring. The only preprepared food shown here is the organic tater tots we pop in the air frier, and that salmon burger from Costco. Everything else has been made from scratch.
Especially with cooking endlessly without a break during Covid, I’ve really hit a stride, where turning out food like this is second nature and no big deal.
Check out these links and photos for something deliciously new for your table:
I hope you find something new to try. Food should be nurturing, beautiful, adventurous, and delicious!
If you’d like to have photos and recipes of my cooking in real time, instead of seasonly, feel free to follow me on my Instagram food account @whole30pescatarian.