My Kind of Food
I grew up in central Ohio, moved away at 19, and have lived elsewhere ever since. Since family is still there, though, I visit a couple times a year. An ongoing frustration for me is getting food of similar quality to what I’ve come to appreciate in Minnesota, which has both a good restaurant culture as well as an emphasis on local, organic foods.
The first meal I made when we returned from our recent trip to Ohio was Mediterranean chicken, with local chicken and zucchini, and organic cherry tomatoes. Next, I made a roasted red onion and pear dinner salad, with a mix of local Lolla Rossa and red leaf lettuces instead of those called for in the recipe. The night after that was pan-seared local pork chops with parsley-olive relish, and brown sugar shortcakes with local red and black raspberries and heavy cream for dessert.
All recipes are from Cook’s Country, which has become my first stop for cooking ideas. The recipes are well-tested, so they work. They are seasonal, so they include ingredients that are not only readily available, but that are often locally grown. I have drastically cut spending in almost every area of life except on groceries. Not only does local, sustainably farmed food taste better to me, but my money goes to local farmers and local food cooperatives, so it stays in the community.