Recipe Resolution; A Culinary Adventure

Teaching myself to cook by preparing new recipes to try out on family and friends as often as possible. I am not a natural talent when it comes to cooking so this is truly a learning experience. I choose to use organic and locally grown produce as well as growing many of my own organic herbs and vegetables. Join me in my adventure as I prepare the great, the good, the mediocre, the bad and the ugly. Hopefully more of the former and less of the latter. :)

Saturday, June 18, 2011

Week Twenty-Four Recap

Due to my long-windedness (perhaps a word in Kiersten's Dictionary, not Webster's Dictionary) this week, I am going to make this recap short and sweet. The first two recipes I prepared this week, Orange Pan-Glazed Tempeh and Sauteed Rainbow Chard with Garlic and Lemon, were hits at our house. The recipes were enjoyable to prepare and the dinner as a whole was satisfying, wholesome and delicious.

The most fun I had during my birthday week by far was attending the Sustainable Sushi and Sake class at Diane's Market Kitchen. Class was informative, fun and Brad and I were able to prepare and roll our own sushi. All in all, this was a fabulous cooking week. Can't wait to see what next week brings!

Orange Pan-Glazed Tempeh

101cookbooks.com via Megan Robertson

Sauteed Rainbow Chard with Garlic and Lemon

foodandwine.com

California Roll, Creamy Shrimp Roll and Sushi Rice with Sushi Vinegar

"Sustainable Sushi and Sake with Hajime Sato of Mashiko" class at Diane's Market Kitchen