Week 14

Food

arugula

green beans

fingerling potatoes

kale

sunflower

turnips

This week I enjoyed testing my newly learned TTL flash photography knowledge, and created a mysterious turnip photo. It reminds me of Harry Potter for some reason.

In terms of food, everything has been pretty basic, and I have been chomping away at the arugula.

Recipe

(May's Cooking Light)

Serves 4

salt 

pepper

ground fennel seeds

cumin

4 tsp olive oil, halved

16 oz beef tenderloin

1 cup arugula

1 bulb fennel

mayonnaise

crusty bread

1. Heat 2 tsp of olive oil in a pan. Add 1/4 to half of the herb mixture. Add thinly sliced fennel. Cook for 15 - 20 minutes.

2. Use the rest of the herb mixture to coat the beef tenderloin. Cook in a pan, roughly 4 minutes per side. Once done, let sit 10 minutes and then thinly slice.

3. On sliced bread, add 1 tsp of mayo (I made homemade out of lemon juice, salt, 1 egg, and canola oil), 1/4 of the cooked fennel, 1/4 of the arugula, and 1/4 of the beef. YUMMY!

Week 12

Food

carrots

green bell peppers

string beans

swiss chard

yellow squash 

Week 11

Food

eggs

onions

mixed greens

potatoes

string beans

yellow squash

Recipe

I was excited, and slightly nervous, to use my fresh eggs to make a salad dressing. Happily, it tasted great and I felt just fine. Not sure of the safety protocol...

Caesar salad

1 clove garlic

5 anchovy fillets, although I subbed anchovy paste

juice of 1/2 lemon

1 fresh egg yolk

1/4 cup grated fresh parm cheese

1/4 EVOO

salt and pepper

lettuce

1. Place crushed garlic and anchovies (paste) in a bowl with the lemon juice. Whisk with a fork, add egg yolk, and beat together. Add cheese and then EVOO, constantly beating together. Add salt and pepper and more lemon juice if needed.

2. Toss evenly over lettuce

Week 10

 

    

Food

Eggs

Garlic

Lettuce mix

Red Onion

String Beans

Zucchini

No fancy cooking this week...just simple salads, etc.

Weeks 8 & 9

Week 8

I can't locate photos...my upcoming vacation must have been on my mind. But, I made two delicious arugula dishes.

Week 9

I was out of town enjoying the beach, and nibbling on Eastern Shore corn, lopes, and peaches. I also got to eat some veggies from my mom's garden: tomatoes, cukes, and zucchini. 

Recipes

Arugula salad

Made a dressing with fresh squeezed lemons and some olive oil. So delicious!

My favorite homemade pizza!

1 package Betty Crocker pizza dough mix

8 oz mozzarella cheese (I use shredded lowfat)

2 oz sliced arugula (or baby spinach)

3 oz sliced prosciutto

1/4 cups chopped walnuts

2 oz shredded parmigiano reggiano cheese

1. Heat over to 450

2. Prepare dough and place in warm place

3. Prepare items for assembly

4. Spray pizza pan and spread dough

5. Add mozz, arugula, prosciutto, walnuts, reggiano

6. Bake 16 minutes and cool for 5-10 before serving