liamsaunt

Italian wedding soup with tortellini. I put multi colored carrots from my farm box in the soup, and the purple ones stained the broth an odd color. Still tasted fine though.

Lasagna and salad

Haddock poached in spicy tomato sauce with olives and capers

I sort of made it up. I just took all the beets I had from the farm box, wrapped them in foil and roasted them until they were soft. I roasted an onion alongside. Once everything was soft I removed the skins and blended them in my vitamix with some butter, salt and pepper. I used water to thin the sauce to the consistency I wanted, but you could also use cream. I have made beet stuffed ravioli, but it is kind of a pain to do. Plus, you can eat more beets if you have them as a sauce. The ravioli I used were from the store, and stuffed with spinach and ricotta. Last night, I roasted a chicken with the watermelon radishes from the farm box. We had it with mashed potatoes and roasted broccolini. Now I need to think of something that will use a lot of parsnips. I probably have 50 in my refrigerator. I do love my farm share, but this is the time of year when we do not get a lot of variety.

Ravioli with roasted beet sauce and toasted pine nuts

Tacos stuffed with a quick recipe for cheesy pinto beans I found on New York Times cooking, cabbage slaw, and guacamole Here's the beans recipe. cheesy green chile bean bake

Chicken stew with biscuits from Ina Garten's Barefoot Contessa Family Style. This is one of my nephew's favorite dinners. All the non-green brightly colored chunks are carrots. My farm box had some interesting colors of carrots this week.

Friday night I made stir fried noodles with peppers, soy braised oyster mushrooms, and omelet Last night we had baked cod with aioli from Melissa Clark's cookbook Dinner in French, served over warm marinated tomatoes and sautéed spinach

garlicky bucatini with roasted peppers, spinach, and crispy breadcrumbs

chicken souvlaki

Corn and cheddar chowder

Orecchiette with kale, spinach, white beans, and a little bit of ground spicy chicken sausage.

chicken tortilla soup

rigatoni with spicy tomato sauce and a turkey meatball

It's Melissa Clark's mushrooms bourguignon. Recipe here: mushroom bourguignon I used white wine instead of red, mushroom broth for the liquid, and skipped the crispy mushroom garnish because I was doing too many other things at the end. I did put oyster mushrooms in the stew though. Last night, mutter paneer, and a little bit of chicken curry. Basmati rice to soak up the sauce

Friday I made haddock puttanesca for my husband, sister, and me. Niece and nephew continued their anti fish crusade. Nephew had the pasta with the last serving of a meat sauce he had made in a large batch and portioned for the freezer for nights when we were eating foods he does not like. Niece opted for an egg sandwich since pasta is not on her list of favored foods either. Sunday I made a big pot of braised short ribs for my husband, niece and nephew. Served on mashed potatoes Since my sister and I don't eat red meat, I also made mushrooms bourguignon After dinner I combined the remaining mushrooms and beef to get four meals for the freezer to take to my Dad.

Fish curry for myself, my husband and my sister. My niece and nephew didn't want fish so I made them a pork curry, which they really enjoyed. No picture of that one...maybe I will make them start to take pictures of their alternate meals on the nights they have them.

Chicken shawarma

Niece chose the menu last night: teriyaki salmon with pineapple fried rice

The other night, spaghetti with olives and arugula Last night, gingered butternut squash soup with spicy pecan whipped cream. The recipe was in Food and Wine magazine a while ago. Unfortunately the whipped cream mostly melted before I remembered to take a picture.

Seared scallops over spinach risotto with what I thought was chopped pistachios but turned out to be a mix of chopped pistachios and toasted sesame seeds. My fault for putting an unmarked ziploc of chopped nuts leftover from another recipe in my nut storage area, and for not looking closely at what I had. It was a somewhat annoying surprise at the dinner table.

Miso salmon ramen soup bowls with king oyster mushrooms and lots of scallions and cilantro

eggplant rollatini with salad and garlic ciabatta

Thanks to @Kerry Beal and @rotuts for the sous vide advice. It worked out very well! The meat stayed just as pink as it was on Christmas evening. Everyone was very happy with it. I took a picture before it went in to the sous vide and after I sliced it. Unfortunately, the post cook slice came out really blurry. Here it is before going in to the water bath. It looked pretty much the same after heating once it was sliced. I should have taken the advice to slice it before heating it. I will do that next time. I did get a picture of my (meatless) dinner plate, which was basically the sides to the beef. Mashed potatoes, roasted assorted small beets, torn and roasted wild mushrooms, and purple carrots

This is not what we had for dinner, but what will be for dinner tonight. I have a question. I have 54 ounces of leftover prime rib roast from Christmas dinner that I want to serve to the meat eaters tonight. It is off the bone, in one piece, and was cooked to the rarer side of medium rare. I want to keep it at about that same level of doneness. Can I sous vide it and get that result? I have a sous vide but basically never use it. If it will work how long will it take to reheat? Or would you suggest another way. Any advice from more experienced meat cooks than me would be greatly appreciated!