From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Sunday, March 15, 2015

Time change - and taste buds too

Don't know about you, but my taste buds change with the seasons.  Over winter I crave hearty foods, hot bowls of savory dishes filled with meats and carbs like rice and potatoes.

But when the time changes in Spring, it's like a switch is flipped and heavy foods lose their appeal and I start really craving for fruits and veg.  Makes perfect sense.

Like today, I wanted a hot lunch, but not in a bowl.  Yesterday I was at the market and was picking up lots of fresh stuff.  Great for a stir fry.

Can't beat a combo of browned mushrooms and onions in EVOO.  Added some julliene peppers, chard, almonds and chunks of zuchinni to saute.  Finally chicken and leftover corn spaghetti noodles.  Season liberally with smoked seranno pepper, garlic and black peppers and about a 1.5T of gluten-free soy sauce.  

Talk about YUMMO!  

Nice thing about this combo, if I leave out the soy sauce and throw in a couple tomatoes and Italian seasoning, it works great too.  

How about you?  Ready for those summer salads and cold pasta dishes?

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1 comment:

  1. There's something about a warm meal when it's cold out! And I always make it a point to warm plates or bowls. In summer cool food definitely help on hot days. Can't help but wonder if seasonal tastes are common with everyone.