Food I have made:
Curried spinach and lentil bake; I halved the recipe, added some shredded carrot, and tossed some feta & lemon juice on top just before serving.
Lemon-rosemary baked tofu (recipe here) with sauteed local mustard greens and cherry tomatoes underneath.
Baked fish, roasted potatoes, couscous, and local mustard greens with cherry tomatoes.
Crustless quiche with eggs, spinach, asparagus, reconstituted shitake mushrooms, and cherry tomatoes.
Pre-made pizza crust with sesame seeds, marinara, sliced zucchini and summer squash, red onion, nicoise olives, and fresh mozzarella.
Applesauce muffins with dried cherries.
Edamame salad (this, with roasted corn instead of avocado, since I didn't have any).
Harvest Grains mix from Trader Joe's on top of local heirloom mustard greens and spiced black beans, garnished with celery leaves.
Whole wheat spaghetti with marinara, nicoise olives, and vegetarian chik'n; roasted asparagus; and salad of mustard greens, peeled carrot, and red onion.
Photo by me:
A double-yolk chicken egg surrounded by the yolks of two duck eggs (thanks to the farmer who supplies my CSA in the summer).
Tuna sashimi lunch special at Café Japon, Ann Arbor, Michigan.
Blood orange from the Produce Station in Ann Arbor, Michigan.
Local king trumpet mushrooms.