This is pretty straight forward and is all about the farm fresh shallots I got in my last shipment, some quality pork belly, and some excellent blue mexican shrimp. For good measure I made some very, very simple farm carrots and asparagus.

Carrot-Kaboucha Crostini
4 large, fresh spring carrots
1/2 kaboucha squash (1-1.5lb), roasted with olive oil at 350 until soft
sesame seeds (or toasted sesame & salt mixture)
2 T butter
salt & pepper
macadamia oil
water
You will need a food processor. Cut roughly your carrots and sautee with salt & pepper in 1T butter until soft and bright. Place into food processor. [...]

Quinoa
1 C quinoa
1 1/4 C water
Wash quinoa with fine mesh strainer, then combine water and quinoa in a pan. Bring to boil, reduce to light simmer and add lid, cooking about 15 minutes until fluffy but not sticky.
Asian Flank Steak (”Bulgogi light”)
1.5 lb flank steak
olive oil
soy sauce
whiskey or other spirit (tawny port, brandy, etc)
6-10 garlic [...]

In the tradition of what American’s mispercieve as French souffle, this baked pancake could also be called domestically “souffle” though internationally I’d argue it’s not.
I received a set of Penzey’s spices from my mother some time ago and have been slowly making my way through the spices. Since that time, they’ve sent me catalogs, which [...]

Adapting a recipe from Orangette, I wanted to use up a few things from last week’s produce shipment in a soup and created this broccoli soup.
1 lb broccoli
1 qt stock (I use low sodium chicken stock in the paper containers, ideally would make it myself)
1/2 preserved lemon (can sub fresh lemon, check Orangette’s recipe)
1 red [...]

We needed a side dish so I sliced and blanched fingerlings & peruvian potatoes, adding fresh carrot chunks towards the end, then tossed them in Chaat Masala spice mixture (dried mango, etc) with some salt & pepper, olive oil, lemon juice. They went under the broiler until they had a light crust.

Last weekend I went to visit my favorite fishmonger and life enthusiast Joey at JP Seafood. He sent me home with some gorgeous grouper filet and a beautiful cut of hamachi (yellowfin, sushi grade).
I am no sushi chef so I threw them both on the grill with very little fuss and cut up some lemons. [...]

1 pork tenderloin
herbs de provence
olive oil
coarse sea salt
cracked pepper
1/4 C whiskey, brandy, or other liquor
1 bunch collard greens
deli/rustic mustard
dry mustard powder
cider vinegar
macadamia or olive oil
1/4 C walnuts
home made apple sauce or chunky store bought
Heat oven to 350. After trimming,coat tenderloin in olive oil, sea salt, pepper, and generous herbs de provence. Roast for 20-30 minutes [...]

1 head baby fennel (or half regular), with fronds
1 piece fresh halibut, .5-.75 lb
mixed salad greens
juice of 1/2 lemon
olive oil + macadamia oil if possible
vanilla salt & pepper
raw pistachios
1/2 roasted red beet
Heat oven to 350. Clean the fennel and cut off the fronds, placing the fronds on a parchment lined baking sheet in a pile. [...]