Food Photography with Recipe Links (Early Winter 2023)

Food Photography with Recipe Links (Early Winter 2023)

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)
I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


  1. John+gregory 1 year ago


  2. Kay 1 year ago

    Wow! I am inspired to cook now. Made your mother’s macaroni and cheese last night and it was wonderful.

    • Author
      Polly Castor 1 year ago

      Great! Xx

  3. Gillian 1 year ago

    The cauliflower leek gratin is now a firm favourite – simple and oh so tasty! Thank you Polly

    • Author
      Polly Castor 1 year ago

      So glad!

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