We are on a food adventure, trying to use local produce the majority of the time. Or at least start with what we find at our farmer’s market.
Last week we were working with butternut squash, green beans, tomatoes, apples, red bell peppers, and stuff from previous weeks.
Here are the food highlights from the last two weeks:
Breakfast for dinner is the bomb. We toasted ciabatta rolls and topped them with munster cheese, ham, spinach, an over-easy egg, and drowned that sucker in hollandaise sauce.
On Halloween, I made what is by far my best batch of chili yet. I used our family recipe, subbing homemade seasoning for the packaged stuff and balsamic vinegar for the cider vinegar (because were were out of the latter). Those two subs are staying in all subsequent batches.
I was sick last week, and our friend Paul came over and cooked a breakfast scramble for us so I could rest, which is the sweetest bachelor gift ever. Love him.
One of our most loved vegetarian dishes around here is roasted cauliflower quiche. You might think cauliflower is a weird addition to your eggs, but we’ve never had anything but raving feedback from guests who try it. (Except for Jake’s brother who really hates cauliflower.)
This time we had it with brussels sprouts, which are the most underrated vegetable ever. I love them stir fried with a bit of olive oil, salt, a pepper. When they start to caramelize, a bit of a nutty flavor comes out. They’re even better with the leftover garlic crumbs from the quiche. Don’t knock ’em ’till you try ’em, folks.
Homemade pizza is a staple around here. We love making it as much as we love eating it: Jonas and I make the crust dough in the afternoon, Jake rolls out the dough while I make the sauce, the kids shred the cheese and lay out the toppings. Things that get everyone in the kitchen together are my very favorite.
The most exiting meal, however, was this one. Chicken baked in the barbecue relish sauce I canned earlier in the summer, cornbread stuffing, sweet + yukon gold mashed potatoes, and brussels sprouts. It was the first time we’ve tried the relish sauce, and it’s a good thing it’s delicious because we have six more giant jars of it. I wouldn’t call it barbecue relish though. The flavor is hard to describe. It’s like someone bottled the smell of Thanksgiving with the flavor of homemade apple cider and added a perfect tanginess. It’s going to be hard to keep myself from racing through those other jars.
That’s our food highlights! Have you been eating anything delicious lately?
P.S. We’re going to make Savory Sunday a bi-weekly series from now on, because it will be sharing Sundays with something equally awesome: Spread the Nerd! If you have a nerdy love to share, shoot us a line to get in on the guest series!