In my kitchen

Toasting sunflower seeds

Mish-mash salad

Pita with zatar

Strawberry delight

Lunch guest

I’m participating in the “In my kitchen” theme over at Beauty that Moves today. Pop over there to see some more!

I’ve been lax about meal planning the past few weeks. It’s had it’s advantages and disadvantages. I like being able to jump in the kitchen and cook whatever I want without worrying about messing up a plan. On the other hand, there are also those kind of terrible moments when I have no idea what we’re going to eat for dinner and something needs to happen soon. This tends to happen to me when the seasons turn. After a winter of heavy meals, the idea of light summer fare is tempting. The weather, however, isn’t always cooperating, so there’s this fluctuating that has to happen. It’s all good, we’re finding our way and learning (again) as we go.

On of my challenges is selling salad to kids. Ours are great eaters and will eat just about everything (except mushrooms – what is it about kids and mushrooms?), but salads continue to be a hard sell. Salad with out lettuce goes down well. Adding fruit or seeds or cheese helps a lot. there’s a lot of Rapeseed oil is a lighter, sweeter oil than olive and we like that. Too much acidity in the dressing is a deal killer. There are a lot of lessons to learn with kids and salad. For me, there’s quite a bit of extra salad to eat.

This week, I toasted a batch of sunflower seeds for salad sprinkling. I also discovered that edible flowers will be a useful tool in the salad mission. Ditto for fruit. We also had our first few pea shoots in the salad and that went over OK. We’ll see how things go as the spring progresses into summer!

Our best meal of the week was my lazy cooking day (how is this no surprise?). We ate roasted sunchoke and cauliflower soup out of the freezer with baba ghanoush. We sprinkled some of the roasted sunflower seeds on the soup and it was just scrumptuous. I finished off some par-baked pita breads with olive oil and zatar for dipping and we ate away! It was a delicious and satisfying meal. Sunchokes are a new discovery for us and the adults in the house think they are awesome. They’re also known as jerusalem artichokes or aardperen if you’re in the Netherlands. We’ve planted some in the garden and are hoping for a great harvest in the fall/winter.

The strawberries were a treat. I know there are all kinds of ways to cook fruit, but I usually like it best fresh. They were good and it was fun for me to watch the kids dig in with enthusiasm. We found a snail in the yard and invited her to join us at the table. She was so neat to watch. She went right back out to the garden after we finished eating – on the non-vegetable side!

How are things going in your kitchen?

12 responses on “In my kitchen

  1. Elvira

    Maybe you could try a chestnut-sunchoke soup this winter. It’s thick, warming and Little Boy liked it a lot (more than I did). If you love the sunchoke flavor (which I don’t really do), you’ll like the combination too! And if the second picture represents a salad you whipped up without meal planning, I would stop meal planning altogether! 😀

    1. Christine Post author

      Thanks for the compliment and the tip! Chestnut sounds like a wonderful compliment to the sunchokes. I’d say I can’t wait for winter to come back, but first just a wee bit of summer, please.

  2. Tracey

    I have been winging meals too, trying to eat what comes in from the garden.
    I have never eaten a sunchoke, will have to see if I can them here.
    Oh, and your soup sounds amazing.

    1. Christine Post author

      The sunchokes were a revelation for us this winter. We’ve had them in the soup and as a gratin. Both super yummy. Enjoy!

    1. Christine Post author

      Thanks! I’ve been enjoying these posts a lot. They also encourage me to make prettier food, which is never bad.

    1. Christine Post author

      Thank you! The salad eating project can’t lose – worst case I’ll eat loads of salad this summer.

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