Week 7: Slightly Challenging and Imaginative

Baked Chicken and Mashed Potatoes

Pumpkin Bisque


Vegetable Lasagna

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.

  • 1 whole chicken
  • 1 lb tuna steak
  • 1 lb ground beef
  • 4 skin-on chicken thighs
  • ½ lb bacon
  • 8 red potatoes
  • 1 lb fingerling potatoes
  • 6 large carrots
  • 2 bulbs garlic
  • 1 apple
  • 4 oz fresh ginger
  • 2 lemons
  • 1 small pumpkin or squash
  • 2 yellow onions
  • 1 large shallot
  • 4 cloves garlic
  • 3 green onions
  • 1 pint shiitake mushrooms
  • 1 eggplant
  • 1 ripe avocado
  • 1 zucchini
  • 1 pint kimchi
  • 12 eggs
  • Marsala wine
  • Port wine
  • Sriracha sauce
  • maple syrup
  • 2 quarts bone broth
  • Soy sauce
  • Sesame oil
  • rice wine vinegar
  • 1 cup millet
  • 3 cups pastry flour
  • 14 oz tomato sauce
  • 2 oz Herbs De Provence
  • 1 pint olive oil
  • 1 lb butter
  • 1 quart yogurt
  • Heavy cream
  • ½ cup cheddar cheese
  • 12 oz ricotta cheese
  • 8 oz mozzarella cheese
  Shopping List from Dr. Cowan’s Garden
  • Carolina Gold Rice
  • Artisan Handmade Fine Yellow Polenta
  • Sea-Vegetables Powder
  • Root Medley Powder
  • Turmeric Powder
  • Pepper Salt
  • Kale Powder
  • Ashitaba Powder



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