C. sapidus

Roasted chile Poblano and seared white onion with sauteed garlic and chiles, finished with half-and-half, feta cheese, Meyer lemon juice, Mexican oregano, thyme, cilantro, and Hatch chile powder. The latter did more for flavor than appearance.

Must be a chicken thighs kind of day Khari marghi (aromatic braised chicken thighs). Chicken was seared skin-side down to de-fat, rubbed with ginger-garlic paste, and then marinated for an hour. Sauteed onions, cinnamon stick, cloves, green cardamom, and dried chilies for flavor, and then braised the chicken with Mrs. C's chicken stock and a little half and half. This makes a soupy, gently flavored sauce. Stir fried green beans with ginger, curry leaves, green chile, black mustard seed, cilantro, and grated coconut. I added roasted chile Poblano because we had some. Champagne mangoes not pictured but very much enjoyed.

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Parsi soft-scrambled eggs (akuri) with shrimp, brown-fried onions, garlic, ginger, serrano chiles, half-and-half, and ghee. Topped with green chutney made from cilantro, grated coconut, serrano chile, garlic, Meyer lemon juice, and a little sugar.

I have seen that one available locally.

No beets. Traditionally green borscht is made with sorrel, which lends a lovely tangy-sour flavor. Neighbor grows her own. This batch had potato and hard-boiled egg and what tasted like a meat broth. I'm sure there are wide variations across eastern European households.

Russian neighbor dropped off some green borscht with home-grown sorrel. Served with chicken and a hard-boiled egg.

Tamarind shrimp with fried shallots and garlic. Added parboiled broccolini and the last of the halibut, cubed.

Beer-battered halibut and our first corn of the year, courtesy of Mrs. C

Cheesy soft-scrambled eggs topped with fermented radish

Shrimp tacos with roasted chile Poblano rajas con crema. Rubbed and seared the shrimp with cumin, black pepper, and red Hatch chile powder that we brought back from New Mexico.

Palak paneer with shrimp

Welcome! Sounds like you have a varied and interesting food background, and the chocolates look delicious!

Mrs. C baked sockeye salmon fillets. I cooked green beans with coconut milk. Flavors included onion, garlic, red chilies, galangal, curry leaves, lemongrass, crushed tomato, and brown sugar. Recipe from 'Cradle of Flavor'.

Improvised lunch with fried paneer and parboiled green beans, topped with fermented radish. Sauce was lemongrass, curry leaves, chilies, garlic, ginger, and turmeric, with a splash of fish sauce and coconut milk. Another good batch of paneer - Gopi brand.

Shrimp with garlic, chilies, and curry leaves. Shrimp were rubbed with turmeric and cayenne, and the oil was flavored with black mustard seed. Simple and full of flavor. Stir-fried Savoy cabbage with fennel, sesame, and cumin seeds, plus onion and cayenne, finished with lemon juice and garam masala. One of our favorites.

I wish I could answer but Mrs. C did all of the ordering. So far we have had halibut cheeks, coho salmon fillets, and black sable fillets. Sorry! Here is the website: Wild Alaskan Company (clicky) I hope that helps.

Wild Alaskan Company, as suggested by a long-time Alaskan

Black sablefish and coho salmon, again courtesy of Mrs. C. She also cooked up some sweet potato with onions, carrots, and apples. When asked to jazz it up I mixed ginger, nutmeg, cinnamon, smoked paprika, lemon zest, and garam masala in melted butter. Still needed something so I added Meyer lemon juice, a little maple syrup, and a splash of bourbon.

Halibut cheeks pan-fried with seasoning from Alaska, air-fryer sweet potatoes, and broccoli with lemon and sesame oil, all courtesy of Mrs. C

The "Oh, I thought you were making . . ." dinner. Venison sausage, roasted chile Poblano, and green beans sauteed with onion, garlic, chiles, and a little leftover coconut milk to deglaze the pan. Rice to go with.

Pork picadillo tacos topped with roasted chile Poblano, feta, and tapatio.The picadillo included raisins and toasted almond slivers, with a sauce of onion, garlic, canela, cloves, black pepper, and toasted/soaked chile ancho blended with crushed tomato. Crema de palmitos, made with canned hearts of palm, garlic, shallot, scallions, and Mrs. C's chicken stock. Simple and very good. I had mine with roasted chile Poblano and feta.

Garlicky oven roasted chicken (ga ro-ti), stir-fried baby bok choi with dried chile, garlic, ginger, and oyster sauce, cucumber salad

Thank you! Yes, homemade concoction to supplement the commercial red curry paste. 8 lemongrass stalks to a package is a lot. I found 5 to a package and used one in tonight's meal. Dunno what I will do with the rest but lemongrass is easy to toss into salads, stir-fries, etc. We shall see. 🙂

Red curry bay scallops with green beans, lime leaves, cashews, palm sugar, fish sauce, and coconut milk. Red curry paste from a tub, supplemented with pureed lemongrass, shallots, garlic, red chile, cilantro stems, and ginger. Stir-fried mung bean sprouts with shallot, garlic, red chile, soy sauce, chives, S&P. High reward for minimal effort.