Random dinners

You know you are behind when you set out to blog, and it's been nearly a month that you have to catch up on. Those bloggers who post each day -- I don't know how they do it. I guess you have to plan and expect it.

Here are some random food pictures, mostly dinners.

Angus sirloin flap (Wow, did that one package last a good long time! Damn good investment, I say. Not that we are done with it yet so still expect to see it more.) with home-grown chimichurri. I've started adding a touch of basil to counter the fact that the parsley just doesn't grow fast enough and it still turns out well.

Burge yukon fingerlings smashed with Il Bel Cuore olive oil and parsley. You know, we were running so low on this EVOO that I started to ration it. But then they showed up at PRFM and I restocked and now we should be good until the new press in January.

Sauteed patty pan squash with garlic. And black trumpet mushrooms.

Storico Fresco pappardelle with my meatball/sausage sauce. That is some thick and wide pasta. I prefer something thinner... Still good for a weeknight.

Oh my goodness, is that sirloin flap again? Surely we will be sad when it's all gone. And look, more chimichurri. I bet it's from the same batch.

There are some roasted Burge hakurei turnips. And more smashed potatoes. And sauteed chanterelles. And a McMullan salad with probably Decimal Place feta. And some McMullan green beans.

We look pretty healthy if you glance at it all. All I can think of, though, is that we have some vegetables in the fridge that I noticed looked pretty sad yesterday...

One of the Storico Fresco pastas with a fresh sauce. As you can tell, we are only eating Storico Fresco pastas these days. We still have some purchased Barilla pasta which we'll work through, but I think we have been converted.

I often take tomatoes either from our garden (few and far between, especially now that I stole their pots for my fall garden) or ones from the market to make a fresh sauce. Josh used to hate the fresh sauce, so I think I must have gotten better at it. Now he thinks it's yummy.

Bounty from the market. We had had a lot of stuff left over, so I didn't buy too much.

Eggs, awesome fresh ginger, and these pretty mushrooms from Indian Ridge. A cucumber, baby zucchini, and grade tomatoes from McMullan. And some malabar spinach from Heirloom Gardens that I forgot about. I hope it's still okay...

I had put some meat on hold with Heritage Farms. Those two packages of ground lamb -- to be used for the Nigella lamb meatballs. And some pork ribs. There is a story about the ribs, but I don't want to talk about it. Suffice it to say that the taste was wonderful and the butchering needs work.

I also asked about flank steak and didn't you know it if Greg didn't pull out a cooler and say, I just got this all processed, do you want it? Well, hell yeah, I did! Seven packages of flank steak, one hanger, and one of two inside skirts. The butchering on the skirts was a tad weird but a good haul overall.

This is one of the Storico Fresco special tortellis which Michael recommended that we eat with leeks browned in butter. So that's just how I served it. Delicious.

This is a ziti that I made for a vegetarian friend. I started off by sauteing garlic, onion, zucchini, and mushrooms. Then I added canned tomatoes and let it simmer. Then I mixed together cooked ziti, ricotta, and the sauce. Then I topped it with cubed mozzarella. Then I baked it til brown and bubbly. No pictures, but it came out well.