In this post, you can see what we’ve been eating lately, with recipe links and explanations under each photo. We’ve had some favorites on repeat (like halibut, salmon cakes, spinach quiche, broccoli kale slaw, and maybe too much swordfish), but the vegetables and fruit are always in major rotation. I tend to make extras also– intentional leftovers– so there are more to mix and match for other meals, spreading out the effort.
I hope this post gives you some ideas of what to make this season for you and yours.
Also shown below are a few of my experiments that are not quite blog-worthy yet, but you can see in what direction I’ve been creating with my food.
I enjoy making a beautiful mixture of colors and textures in each meal, and love playing with my dishes too, as I seem to eat with my eyes as much as anything. Many of these dishes are on pottery I made and carved myself. Hopefully this summer or fall I’ll be back to making more. Photography is harder in the winter, so I’m looking forward to more natural light coming in the spring.
If you are restless and bored with your cooking, try something new– a new recipe, a new combination on a plate, even just a different plate. I keep changing things up (even when I’m rotating favorites) and it helps keep me engaged, and content to make the next meal. Get creative! Cooking need not be dull. Each meal can be a joyous, vibrant occasion.
Salmon Cakes (recipe link) with Kale Broccoli Salad and Pear
Pot-Roasted Celeriac (Celery Root) with Horseradish Sauce (recipe link)
Sipping chocolate brought home from the chocolate plantation on Guadeloupe in my husband’s grandmother’s cups
Swordfish with Herbed Lemon Pepper Butter (recipe link), with Caramelized Butternut Squash (recipe link), Kale Pear Salad (recipe link) and fruit
Tarte Tatin (recipe link)
Mustard Roasted Tilapia (recipe link), Corn Chowder, Caramelized Butternut Squash (recipe link), leftover Brussels Sprouts, and salad
Halibut for Christmas Eve dinner with Martinelli’s
My Savory Croissant Strata (recipe link) made for the Church Christmas Party
Chachouka (recipe link)
Hungarian Cookies (recipe link)
My plate at the Church Christmas Party
Almond crusted halibut, mashed potatoes, air-fried asparagus, pear, and Clove Infused Red Cabbage with Apples (recipe link)
Parmesan Broiled Halibut (recipe here), broccoli kale salad, and pear
Poached eggs on avocado toast
Gougere (recipe link)
Spaghetti Squash with Tilapia and Cashew Alfredo (recipe link) on a bed of roasted carrots
Tried Caramel Pecan Brownies (good but too sweet)
Broiled Pesto Parmesan Halibut, fruit, and Cauliflower Leek Gratin (recipe link)
Cauliflower Leek Gratin (recipe link)
Tried “Millionaire Bars” with shortbread, caramel and chocolate (shortbread too crumbly)
Fennel Apple Salad with Walnuts (recipe link)
Scrambled Eggs with Cheddar Biscuit (recipe link)
On a plate I made: Roasted Brussels Sprouts (recipe link)
Savory Tuna Burgers with Sriracha Mayonnaise (recipe link) on a Dave’s Killer Bread 21 Grain Bun, with apple on a plate I made
Spinach Quiche (recipe link)
Tried Pumpkin Bread Pudding (good idea but underwhelming flavor profile)
Roasted Carrots with Tahini, Pistachios, and Mint (recipe link)
Tried a Tomato, Leek, Scallop Medley (but too bland)
Salmon Salad with carrots, avocado, pea shoots, and radish mirco-greens
Apple Turnover (recipe link)
Tried a Roasted Cauliflower Soup (but unremarkable)
Spicy Shrimp on Masked Potatoes (recipe link)
Parmesan Broiled Halibut (recipe link) with salad and yellow watermelon on plate I made
Parmesan Broiled Halibut (recipe link) with BlueBerry Corn Salada (recipe link) on a plate that I made
Green Bean Soup (recipe link) with Spinach Quiche (recipe link) and cantaloupe on a plate I made
Grilled Tuna Steak with Eggplant Curry (recipe link)
Apple Turnovers (different shape) (recipe link)
Vegan Green Soup (recipe link)
Salmon with Lemon Garlic Sauce (recipe link), with salad, peach, and Yellow Gazpacho (recipe link)
Mediterranean Spaghetti Squash (recipe link)
Spinach Quiche (recipe link)
gorgeous lettuce…
Salmon cakes (recipe link) with citrus salad
Swordfish with herb butter and leftovers on a plate I made
Baked Shrimp with Tomatoes, Feta, and Mint (recipe here) with salad
Multigrain Blueberry Pancakes (recipe link)
Shrimp with Roasted Carrots with Tahini, Pistachios, and Mint (recipe here)
Brussel sprout recipe I’m working on with pecans and dried cherries (getting close to perfect)
I tried a Pappardelle Primavera (but not a pasta fan)
What my Pappardelle Primavera looked like plated. Underwhelmed.
Tried baked goat cheese with roasted peppers with crusty bread. Blended leftover up into a sauce that my husband air-fried his chicken in. Sounded better than it was.
Salmon with air-fried asparagus and Best Apple Salad (we love this dressing!) (recipe link)
Cauliflower Poppers (recipe link)
Seared Scallops with pear and Broccoli Kale Slaw on a plate I made
Seared Swordfish with mashed potatoes (no I didn’t eat all of it!)
Fruity Beet Gazpacho (recipe link)
Thyme and Garlic Roasted Shrimp (recipe link)
Grilled Swordfish with herb butter, mashed potatoes, fruit, and Yellow Gazpacho (recipe link)
Triple Chocolate Chunk Cookies (recipe here)
Corn Chowder (made in the summer and frozen for winter) (recipe link)
My classic swordfish meal.
The last Tomato Tart until next season (recipe link)
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5 Comments
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Beautiful.
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Wow! I am inspired to cook now. Made your mother’s macaroni and cheese last night and it was wonderful.
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Author
Great! Xx
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The cauliflower leek gratin is now a firm favourite – simple and oh so tasty! Thank you Polly
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So glad!
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