Keeping it simple on a Sunday afternoon

Apple Pie

Delicious apple pie handmade by Sara for Thanksgiving.  Check out the autumn icon detail.

French toast

I typically make myself french toast Monday or Tuesday morning with any leftover baguette from the weekend.  I decided to dress up this breakfast staple with a spoonful of fig jam and a dusting of powdered sugar.  Two or three day-old baguette makes for a great texture.  Also pictured is my french- pressed Wild Divine blend coffee, roasted locally by Robin of Divine Madman (highly recommended).

-Jason

Autumn roasted vegetables

We started with fresh produce from our CSA box and the Hillcrest farmer's market.  Here we have pears, pomegranate, eggplant, peppers, beets, brussel sprouts, onion, carrots, three varieties of potatoes, and fresh dill:

We roasted the vegetables with an olive oil and soy sauce dressing and sauteed the beet greens and stems.  We threw a couple of Morningstar Farms Chik Patties in the oven as well.  Roasted butternut squash soup (with a dollop of sour cream and fresh dill), toasted baguette from Bread and Cie, and a mixed green salad rounded out the meal.  Perfect for autumn.

Notice the steaming beets, straight out of the oven.

Lentil and couscous stew

Here is a red lentil and couscous stew served with a salad of spinach, avocado, and caramelized onions and a glass of unidentified red wine.

-Jason

Click on the image for a close up view.

Fresh heirloom tomato

We picked up a nice heirloom tomato from the farmer's market which I used for bruschetta and a mixed green salad with a balsamic vinaigrette dressing.  Also featured is swiss chard pasta sauteed with red onions.

Fried tofu

Here we have some nut-crusted fried tofu over a bed of swiss chard pasta.  The salad is topped with red onion and plum, all from our local farmer's market and community-supported-agriculture (CSA) box.

-Jason

Collards and quinoa

Boiled collard greens stuffed with goat cheese then seared, served with quinoa (pronounced "keen-wah" ) and stuffed mushrooms.  I used quinoa and minced collards in the mushroom filling, along with the mushroom stems, shallots, and chopped hazelnuts.  Accompanied with a Charles Shaw shiraz (2006, I believe).

The stuffed collards were inspired by an appetizer we experienced at Los Danzantes in Oaxaca City.

-Jason

Archived pictures

I'm going to post some pictures of past meals to get started.

-Jason

Ethiopean vegitarian combination:

Broccoli and faux beef:

Welcome

Welcome to "You See My Food", a website where we will post photographs of our home cooked meals.

-Jason & Sara