Each Tuesday, Wardeh at gnowfglins.com encourages us to share what we’ve been up to in our kitchens over the past week.

While we’re still getting a fair amount of summer vegetables including the last of the heirloom tomatoes, its clear that fall isn’t far off;  the past week reflects that sometimes awkward transition..

1) Rosemary Chicken Liver Skewers Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy.  I could eat this 3 times a week and be very happy.

2) Roasted Tomato and White Bean Soup with Tasso Ham Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil.  Winter yesterday, summer today 🙂

3) Pork Belly, Black Bean and Roasted Sweet Potato Tacos This was easily my favorite thing for the week.  The roasted sweet potatoes added an unexpected dimension to the beans and pork.  This one’s definitely going into the rotation.

4) Roasted Chicken Posole Soup Achiote roasted chicken, homemade chicken stock, posole corn, yellow onions, fresh chile peppers, smoked chile powder, lime and vermicelli.  Comfort food, Texican-style.

5) Chocolate Almond and Almond Shortbread Cookies Not that the chocolate cookies weren’t good, but the simple, unpretentious almond shortbread cookies were a standout.  I have a long way to go in mastering the art of sourdough bread-making, but these little diversions help build experience and confidence.

6) Classic Tuna Melt Pacific albacore, heirloom tomatoes, purple onions, celery, homemade mayonnaise and local pepper-jack cheese on toasted wild-yeast sourdough English muffins.  One of the easiest and best lunches of the season.

A rather eclectic week, I’d say.  I wonder what else has been twisting out there in twisterland?

Prepping Roasted Tomato and White Bean Soup with Tasso Ham

Each Tuesday, Wardeh at gnowfglins.com encourages us to share what we’ve been up to in our kitchens over the past week.

Gravitating towards a more primal diet, my focus this last week has primarily been on simple, fresh ingredients that are served raw and/or minimally-cooked.

Here are a few examples..

1) Loin of Rabbit with Pancetta, Porcini and Wild Onions De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly..

2) Bengal Lentils with Pea Shoots and Wild Pomegranate A traditional, healing dish of sprouted lentils in a spicy, savory tomato sauce with toasted whole spices, onions, peppers, pea shoots and wild pomegranate seeds..

3) Antidote Salad At home this evening, I knew I needed to make up for the nutritionally empty & otherwise damaging lunch, so I gathered up what I could from the garden, pantry and fridge and made this Antidote Dinner Salad..

4) Filet de Bœuf Béarnaise Pan-roasted grass-fed filet mignon, asparagus tips, shiitake mushrooms, heirloom tomato and sauce béarnaise..

5) Corn Spaghetti with Duck Egg Aioli Pungent Chesnok red garlic, duck eggs and 100% organic corn pasta..

Overall, a pretty satisfying, nourishing week.   Now let’s go see what wonders await at the home of the Tuesday Twister!

Each Tuesday, Wardeh at gnowfglins.com encourages us to share what we’ve been up to in our kitchens over the past week.

One practical benefit of the Tuesday Twister is the ability to see at-a-glance whether I’m hitting my diet/nutritional goals or not.  I can immediately see for instance, that I need to increase my intake of fermented/pro-biotic foods.

Here’s a look back..

1) Salmon Cakes with Sauce Rémoulade Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect contrast for spicy, pan-fried salmon cakes.  With lots of healthy Omega-3s, this one’s staying in rotation.

2) Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice Local, pastured lamb loin chops with rosemary garlic demi-glace, fresh peas with fried shallots and mint, and mushroom wild rice.  Bring on those fall flavors!

3) Deep Chili With pastured beef, chiles, onions, water & little else, this 1880’s style chile con carne really hit the spot.

4) Chicken à la King Another classic from the 1800’s, made with local organic ingredients.  I just had this again for lunch today.

5) Mayan Banana Bread With sprouted spelt, roasted Maya nut and mashed bananas, this nutrient-dense, low-gluten bread tastes of coffee and chocolate, but contains neither.  Highly recommended.

6) Pan-seared Lamb Chops with Garlic, Mint & Grape Tomatoes I hadn’t intended to turn this one into a blog post, but the flavors were so amazing that I wanted to document this one for later.

So, there you have it..  now let’s go see what everyone else has been up to!