My Latest Greatest

Hosted Easter Sunday dinner at our place with David, Karina and daughter Aila.

Deviled eggs made with soft boiled eggs, mayonnaise, Dijon mustard, white vinegar, and sweet smoked paprika.

Rack of lamb marinated in garlic, thyme, rosemary, olive oil, S&P. (Not pictured)
Sautéed fiddlehead and ramps in garlic and butter. (Not pictured)
Puff pastry tart with sautéed mixed exotic mushrooms, morel mushrooms, asparagus, ramps, scallions, shallots, goat cheese, Parmesan cheese, egg yolk, thyme, and lemon zest.
Mixed green salad tossed in a lemon vinaigrette with camapri tomatoes and Parmesan cheese. (Not pictured)

Dessert of blackberry and strawberry cobbler. Crust made with flour, butter, sugar, vanilla extract, cinnamon and milk. Blackberries and strawberries tossed with sugar, lemon juice, corn starch, vanilla and salt. Cobbler topping made with flour, oats, brown sugar, butter, chopped walnuts, mini semi-sweet dark chocolate chips, cinnamon, vanilla, and salt.

Thursday night dinner of cream of mushroom chicken and broccoli. Diced chicken thighs marinated with garlic, thyme, S&P, onion powder and garlic powder. Sautéed with sliced sweet onions, jalapeños, red chili peppers, red bell peppers, broccoli, asparagus, and campari tomatoes. Simmered in canned Progresso cream of mushroom soup and organic shredded mild cheddar cheese. Mixed green and romaine lettuce in a lemon vinaigrette with sliced tomatoes.

Tuesday night dinner of pork larb lettuce wraps. Ground pork sautéed with peanut oil, fish sauce, sesame oil, soy sauce, S&P. Mixed with sautéed garlic, minced ginger, red onions, carrots, red chili peppers, lemon juice, fresh basil, cilantro, and scallions.  Served with Boston lettuce leaves and toppings of sliced campari tomatoes, basil, cilantro, lime wedges. Cody had his dinner with leftover fried rice with Chinese sausage.

Tuesday night dinner of pork larb lettuce wraps. Ground pork sautéed with peanut oil, fish sauce, sesame oil, soy sauce, S&P. Mixed with sautéed garlic, minced ginger, red onions, carrots, red chili peppers, lemon juice, fresh basil, cilantro, and scallions. Served with Boston lettuce leaves and toppings of sliced campari tomatoes, basil, cilantro, lime wedges. Cody had his dinner with leftover fried rice with Chinese sausage.

Sunday night dinner of roasted boneless lamb leg marinated in extra virgin olive oil, lemon juice, garlic and rosemary. Served with sautéed spring onions and string beans cooked in the lamb pan drippings with garlic and olive oil. (His topped with toasted pine nuts) Mixed green and romaine salad tossed in a champagne and garlic vinaigrette with sliced Campari tomatoes.

Sunday meal-prep day. Lunch for this week is Mexican ground turkey made with lean and white ground turkey sautéed with shallots, garlic, green and red bell peppers, jalapeño pepper, red chili pepper, sweet corn, chopped spinach, black beans, 1 packet of organic fajita seasoning, fresh tomato salsa, sweet smoked paprika, fennel seeds, onion powder, S&P. Served over red and white organic quinoa with organic shredded white cheddar cheese, chopped cilantro, scallions and lime wedges.

Friday night dinner of Mediterranean
inspired boneless skinless chicken thighs with thyme, sweet smoked paprika and S&P. Roasted with plum tomatoes, cherry heirloom tomatoes, fennel, fennel fronds, red onions, scallions, pink lemon, jalapeño peppers, garlic, olive oil, S&P. Mixed green and romaine lettuce salad with feta cheese and tossed in a lemon vinaigrette.

Thursday night dinner of spicy chicken larb lettuce wraps.
Ground white meat chicken sautéed with peanut oil, fish sauce, sesame oil, soy sauce, S&P. Mixed with sautéed garlic, shallots, lemon grass, carrots, red chili peppers, lemon juice, fresh basil, cilantro, scallions and mint. Served with Boston lettuce leaves and toppings of sliced cherry heirloom tomatoes, red chili peppers, basil, cilantro, cucumber and lime wedges.

Wednesday night dinner of pan-seared Chilean sea bass with butter and fresh thyme. Served over Near East garlic and herb pearled couscous. Steamed asparagus stalks over cooked and puréed green peas and asparagus mixed with basil, heavy cream, garlic, lemon juice, S&P.  Mixed green and romaine salad with cherry heirloom tomatoes in a lemon vinaigrette.

Wednesday night dinner of pan-seared Chilean sea bass with butter and fresh thyme. Served over Near East garlic and herb pearled couscous. Steamed asparagus stalks over cooked and puréed green peas and asparagus mixed with basil, heavy cream, garlic, lemon juice, S&P. Mixed green and romaine salad with cherry heirloom tomatoes in a lemon vinaigrette.

Sunday night dinner with Don and Suzy. Whole chicken stuffed with thyme, sage and thyme and roasted over carrots, onions, leeks and fennel. Seasoned with salt, pepper and butter. Served with leftover shrimp over pappardelle pasta with ricotta and lemon. Mixed green and romaine salad with broccoli and tomatoes in a lemon vinaigrette.
Dessert of homemade Granny Smith apple crostata.

A simple Sunday morning breakfast. Scrambled eggs with Cascadia farms hash brown and local heritage pork sausage. Whole wheat and pumpernickel toast with butter. Mixed fruit salad. Orange juice.

A simple Sunday morning breakfast. Scrambled eggs with Cascadia farms hash brown and local heritage pork sausage. Whole wheat and pumpernickel toast with butter. Mixed fruit salad. Orange juice.

Hosting Friday night dinner with Cody’s parents, Don and Suzy. Appetizers of steamed artichokes dipped in butter, mayonnaise or chipotle aioli. Pappardelle pasta with sautéed shrimp, asparagus and peas tossed with whole milk ricotta cheese, lemon juice, lemon zest, olive oil, Parmesan cheese, S&P. Mixed green salad with tomatoes with a lemon vinaigrette.

Light version of Asian orange chicken made with sautéed boneless skinless chicken thighs marinated with peanut oil, diced onions, S&P. Orange sauce made with reduced fresh orange juice, orange zest, maple syrup, minced garlic, sriracha sauce, ground ginger, and red pepper flakes. Served over jasmine rice and topped with chopped scallions. Side of green peas with butter.

Light version of Asian orange chicken made with sautéed boneless skinless chicken thighs marinated with peanut oil, diced onions, S&P. Orange sauce made with reduced fresh orange juice, orange zest, maple syrup, minced garlic, sriracha sauce, ground ginger, and red pepper flakes. Served over jasmine rice and topped with chopped scallions. Side of green peas with butter.

Monday night dinner of pan-seared Verlasso salmon filets with pink lemon, garlic and dill. Topped with a yogurt dill sauce made with Fage 0% Greek yogurt, minced garlic, chopped dill, pink lemon, S&P. Blistered cherry tomatoes. Leftover jasmine rice tossed with chopped scallions, butter, S&P. Fennel salad tossed with navel and cava cava oranges with EVOO, salt and pepper.

Hosting Sunday night dinner with sister, Jocelyn - of Thai green curry over roasted cod filets. Curry sauce made with Thai coconut milk, fish sauce, spring onions, eggplant, red bell peppers, yellow squash, cherry tomatoes and fresh lime topped with basil and cilantro. Served with white jasmine rice and spicy nam prig sauce (fish sauce, sugar and sliced habanero chili pepper). Mixed green and romaine salad tossed in a oil and red wine vinaigrette.

Friday night dinner of traditional pasta carbonara with bacon and peas. Linguini tossed with sautéed bacon and onions with eggs, parmesan cheese, peas, lemon juice, butter, parsley, salt and pepper.

Friday night dinner of traditional pasta carbonara with bacon and peas. Linguini tossed with sautéed bacon and onions with eggs, parmesan cheese, peas, lemon juice, butter, parsley, salt and pepper.