liamsaunt

Yes, dried porcini mushrooms rehydrated and ground up with pine nuts, olive oil and parmesan cheese. Seared chicken with burst cherry tomato-basil sauce, spinach, and parmesan orzo

Flatbread with mushroom pesto and roasted mushrooms, topped with arugula

Fork and knife scallop boats with bacon and chives.

I am overloaded with sweet potatoes and arugula (and radishes, but that's another story) from my CSA right now, so last night I made crispy sweet potato gnocchi and served them on an arugula cream sauce with shaved parmesan and more arugula. I still have lots of sweet potatoes and arugula to cook, but at least this made a dent.

Noodle soup bowl with zoodles made from zucchini and green daikon radish, with chopped up pea shoots (because they always get stuck in my teeth if I leave them whole), and some sadly overcooked soy sauce eggs. I lost the measuring cup for my egg steamer, and the results show that. I'll just have to boil them next time.

egg banh mi

Cod and spinach curry

The marinade was just olive oil, lemon juice, chopped garlic, dried oregano, a little bit of chopped rosemary, red pepper flakes, paprika, salt and pepper. I didn't really measure anything, just mixed it up in a big bowl and tossed the chicken in. I left the chicken to marinate in the fridge for a while and then cooked it on the grill (first grilled food of the season!). Last night I made Ina Garten's mushroom bolognese from her newish cookbook Go-To Dinners. I swapped in white wine for red wine only because I don't like the color of red wine in most dishes. We all really enjoyed it.

Chicken souvlaki with tzatziki, lemon rice, Greek salad and flatbread

scallop roll with smoked paprika aioli

Tteokbokki mash up. I used this recipe as a jumping off point: spicy tteokbokki I swapped out the beef for shiitake mushrooms, stock for water, and used pea shoots and mini red bell peppers instead of cabbage because that's what I had in the house. None of us had tried Korean rice cakes before. Husband loved them, I thought they were fine, and my sister hated them! So we will probably never have them again haha. We all liked the sauce and agreed it would be very good to enjoy on a vegetable stir fry minus the rice cakes and with regular rice to keep my sister happy.

In addition to the already recommended king oyster mushrooms for hot, buttery dishes, you could try chopped hearts of palm as a substitute for the fish in mayo based seafood salads. It would be more of a texture substitute than flavor (and I would sample it first before serving to your folks!).

It was just beets that I roasted and then pureed with coconut milk, garlic, salt and pepper. I've been making lots of purees lately to try and stay on top of the glut of root veggies from my farm box. Last night, rigatoni with sauce made from the leftover eggplant parmesan from Sunday.

Island spiced roasted halibut with mango salsa, coconut beet puree, curried rice, and a salad.

My eggplant did not burn. I cooked it as described for the amount of time stated without checking on it before the flipping and pan switching time, but probably cut it closer to 1/2" than 1/4". I had about three pounds of eggplant to cook, and that completely filled two sheet pans. I am not sure how you could fit five pounds of 1/4" thick eggplant slices on two pans as the recipe states. Last night we had hake roasted with sweet peppers and olives, mustard roasted potatoes, and broccoli.

We skipped making a special meal for Easter this year, and instead I made the Milk Street recipe for no-fry eggplant parmesan that's on the cover of their newest magazine. We all enjoyed it-much lighter than the usual breaded and fried type. Leftovers will be tasty chopped up and added to pasta sauce.

Chicken tinga tacos with pineapple and pickled jalapeño salsa

Linguini with clams. Crusty bread for soaking up the sauce not shown. My niece came in for the weekend later last night and was starving. She asked for a mozzarella in carrozza sandwich recipe she saw on NY Times cooking, a salad, and fries. Mozzarella in Carrozza Oh to have a college student's appetite for late night meals again...

Ha! I eat really boring breakfasts 99% of the time (berries and toast), so don't go to the breakfast thread regularly. I should! It was very easy and tasty. I personally didn't think it was too sweet, but would have been fine cutting back the sugar too. He has a doenjang salmon recipe I am planning to make next time I get salmon, and saw some people commented on the recipe that he always makes things too sweet. Recipe: Doenjang Salmon Rice Bowl

I had a bunch of small amounts of vegetables in the crisper to use up, so made an Eric Kim recipe for gochujang buttered noodles that came in the NY Times Cooking newsletter this week. I added pea shoots, mushrooms, and red bell peppers. My noodles did not come out as red as the recipe picture for whatever reason. It was quick and easy, and used up an open box of pasta and the veggies I wanted to get rid of. Here's the recipe: gochujang buttered noodles

Chicken shawarma

Baked haddock, mashed potatoes, and asparagus.

Seared scallops with ginger lime butter sauce, pureed sweet potatoes, and spinach.

Cod with spicy tomato and olive sauce over spaghetti

Yes, I used ground up chicken thighs. They also had garlic and ginger, maybe a splash of light soy sauce (I just threw them together without a recipe, as I was originally intending to make tacos, but everyone wanted soup instead). I thought I might have to add panko or eggs or some other binder, but I let the mixture sit in the fridge for a few hours before shaping and cooking the meatballs and they stuck together fine.