Here are pictures of 5 dishes. 2 are dishes I made at home and 3 are from Lawrence restaurant where I work.
A local chanterelle and small zuchini linguini I made with a yolk from a “Les Fermes Valens” egg. Lots of olive oil, parsley and parmesan. The pasta was store bought unfortunately; had it been homemade this dish would have been a homerun.
I have learned a great deal about the food industry over the last year. Over that time, I’ve taken a more proactive approach to cooking for myself following a moderate set of ethical guidelines that I’ve established in accordance to my new knowledge. There were some difficult moments and meals where I blankly ignored what I knew. The summer however has brought on a wealth of new flavors and ingredients that have provided me the means to easily follow a diet that is both more sustainable and healthier.
One issue I face during the year that affects my eating habits is the desire for diversity. In North America, with the annually available products from around the world in the grocery stores, this is not so hard to do. But doing so means sacrificing your appreciation for fresh ingredients. So often, you pick up a fruit or vegetable that has traveled (literally)thousands of miles to be there, was picked before being ripe and was grown on massive industrial farms where artificial fertilizers provided the necessary nutrients for their flavor profile… Fresh produce, in season, from locally sourced farms that practice sustainable agriculture taste vastly different from what we are used to seeing at the grocery store. Over the last weeks I’ve enjoyed a plethora of wonderful foods both colorful and nutritious that have helped me try new things in the kitchen. Much of that experimenting has been simple; fresh produce doesn’t need much work to taste good, and one thing I’ve noticed is that I’ve become creative again. I had gotten bored during the winter months and seemed to use produce redundantly, without any attempt at trying new things. Of course, the summer also provides a great deal more to work with.
Here are some dishes I quickly put together over the last 2 weeks that I enjoyed. You’ll find that there are reoccurring ingredients in these dishes… The fresh produce I’ve used the most recently has been green peas, broad beans, carrots, radishes, fresh leafy greens, herbs and tomatoes. Last weekend, at the Jean-Talon market, I learned that the corn season had just started…