Menus

 

 

I have long thought that much of my house’s aesthetic decision-making occurs in meal preparation yet the products of the culinary art are consumed and thus more obviously ephemeral than other cultural artifacts.  To me, who ate these dishes, they form a sort of poem of imagined tastes.  What follows is a single week of recipes.  I made no special preparations and edited nothing, beginning this list without mentioning it to Patricia.  In summertime we use a good deal of produce from our deck garden.  I note these ingredients as “garden” vegetables.  Our herbs are mostly fresh and home-grown as well.     

 

 

chilaquiles with poblano peppers, Mexican cheese, and garden cilantro

 

tabbouleh with mint and pumpkin seeds, strawberries and Greek yoghurt

 

chicken and mushrooms Chinese-style dumplings, brown rice

*

Carolina barbecue hash, boiled egg, orange juice

 

homemade baguette with brie, green salad, cauliflower puree soup, almond flour brownie

 

moussaka with eggplant and garden zucchini and potatoes

*

scrambled eggs with ham and peppers, orange juice, roll

 

garden zucchini cheese casserole, corn on the cob, pistachio ice cream

pizza with garden zucchini and basil

*

blueberry pancakes

 

ahi tuna, broccoli and cauliflower, cucumber yogurt salad, boiled red potatoes

 

avocado whole wheat toast, garden green beans, tomato, pear and Gouda cheese

*

corn cakes with pepper and onion

strip steak pieces au jus with mixed garden greens (chard, beet, kale), beetroot, cucumber blue cheese salad, mashed potatoes

panir and peas with potato samosas

*

dilled eggs, fried potatoes, roll

 

zucchini casserole with three cheeses

 

barley beef vegetable soup, peaches and cherries

*

millet cakes with kale, green salad with blue cheese

 

seafood risotto with haddock, mussels, and squid

 

roast pork with vegetable, rice, and beans