After some disruptions due to the holidays and post-holiday travel, J and I are finally getting back into our cooking routine. Yesterday we cranked out a number of entrées for lunch and dinner this week, including spelt spiral pasta with baby peas and pesto, the latter made by Carlanna Gardens in Stevens Point; the eat-at-your-desk taco bar (black beans for me, local pasture-raised ground beef for J) with sprouted-grain tortillas, Hook’s cheddar, and Organic Valley sour cream, among other toppings; and baked Jordandal Farms chicken breasts with sides of local, organic, oven-roasted fingerling potatoes and sautéed organic dandelion greens.
We also made our inaugural stir-fry with an awesome wok that we recently received as a gift. (Thanks again, V!) We didn’t really do much advance planning for this one, so we were pleasantly surprised by just how many ingredients we had on hand. I knew we had tofu, carrots, celery, onion, garlic, tamari, and jasmine brown rice, but we also managed to locate in the house dried shiitake mushrooms, scallions, fresh ginger, grapeseed oil for cooking, sesame oil and oyster sauce for flavor at the end, and cilantro for a bright bit of garnish.
Lastly, for lunch we had egg sandwiches that put the Egg McMuffin to shame. Each was made with a toasted Ezekiel English muffin, which are so full of hearty flavor; this was filled with an over-medium egg (New Century Farm), thinly sliced ham (Willow Creek Farm), Swiss cheese (Organic Valley), and a bit of organic Dijon mustard, all warmed in the toaster oven to ensure the proper amount of melted, gooey goodness. J was the primary cook on this one, with some assistance from me. These may have been the best breakfast sandwiches I’ve ever had. Simple, straightforward ingredients with flavors and textures that blended together perfectly. Even though I’m still not in love with cooking, it’s moments like these that really do make me appreciate how wonderful the results can be.