1 Week in the Get Well Grounded Kitchen

I have been asked to contribute a post as a guest blogger for the “From a Local Kitchen” (formerly “From a Seasonal Kitchen”) Series on the Seacoast Eat Local Blog.  So, for the next week I’ll be documenting all of my lunches and dinners and will provide my week’s menu along with photos and links to recipes.  I agreed to do this after I’d done my shopping at the farmers’ market, so this won’t be a week of special, fancy meals and complicated recipes.  It’ll be very simple, down-to-earth cooking, using the typical ingredients I cook with.  A window into how I’m eating, rather than a bunch of recipes you may find intimidating.  Remember, I’m not a formally trained chef.  I just enjoy food, enjoy high-quality ingredients, and enjoy cooking, and I’d love to share the process with you and show people how uncomplicated it can be to feed yourself tasty, healthy, largely local food.

Last night I attended a holiday potluck in my apartment building and I brought along my first meal for the week: Roasted Delicata Squash with Sauteed Rainbow Chard & Onions.  It’s a very simple, healthy and beautiful dish, and I received many compliments and recipe requests from my neighbors.  Give it a try — it’s easy.  My dinner tonight is equally simple: I just sauteed some sweet onions, shallots, kale, asparagus (oops-not local), and oyster mushrooms, and then added a pint jar of my canned summer tomatoes and a little salt and pepper.  I’ll be serving that over some leftover brown rice.  Done.  Simple.  Healthy.  Beautiful.

That’s what I’m up to over here.  And once my guest post is published on the Seacoast Eat Local Blog, I’ll provide a link here so you can view my menu for the entire week.  Until then…

eat well.  live well.  be well.