Baked Chicken and Mashed Potatoes
Chicken Marsala with Fingerling Potatoes
Fish Tacos with Avocado and Hollandaise
For our meals this week, I am drawing on inspiration from my time abroad. Bibimbap was my absolute favorite Korean dish that I ordered at least a few dozen times from various restaurants in Okinawa, Japan and all around Seoul, Korea. I am again using my homemade lacto-fermented hot sauce, as well as some homemade fermented vegetables, kimchi and sauerkraut. The “noo-noo” (noodles) phase is still going very strong for my son, George, and we are starting to use potatoes in more creative and interesting ways. The fresh local produce is getting really sparse, but there are always great ways to utilize other locally crafted or preserved foods.
One thing I sometimes try to do is use the same ingredients for two meals during the week (not in a row), but reimagine how they are flavored. This week, I made chicken and potatoes two different ways. One baked with lemon and carrots, and the other a classic chicken marsala with mushrooms over creamy mashed potatoes. The same ingredients look, taste, and feel very different. If you are limited in what is available locally and in season, don’t be afraid to use the best possible ingredients, but in a different way.
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