Sunday, July 29, 2018

Eat Art Pages

Scans from the food and cooking journals I keep. Part diary, part sketchbook, part grocery list, part menu planning.





















Sunday, July 1, 2018

Visit to Oakwoods Farm in Granby













Spring Fare

curried chicken salad

frittata love

chicken chili dip with spinach salad

I love stirfry. Whatever meat, whatever veg, improv on the sauce, throw in cooked noodles, top with sesame seeds and lime or lemon juice. Lots of chopping but cooks 
in a few minutes.
Bonus: lots of leftovers.

Malfatti with Bacon and Tomatoes. 
“Badly made” dumplings. 
Can’t wait until cherry tomatoes are in season.


Pork, mustard greens and pea shoots over jasmine rice.

Roasted peppers with parmesan and panko. 

Too much celery? Always. Try this spicy sautéed celery. Veg oil, splash toasted sesame oil, crushed red pepper, brown sugar and soy sauce. Once the veg was out, I whisked some corn starch into leftover liquid for a dipping sauce. Waste no more!

Spring Group Cooking Lessons






June Summer Supper

Carolyn Trout, Gwen Murdock, AmyKay Cole, Sallie Beard

jamon wrapped canteloupe with basil

sugar snap pea salad

fatoush
grilled shrimp and scallops over pesto creamed corn
with grilled zucchini


lemon tart with macerated strawberries
and vanilla bean ice cream