I've Got A lot On My Plate

I like making time to cook. The more I do it, the more I wonder why I waited so long.

Don't get me wrong - I have cooked before, but not until just recently have I made such a study of food. Where does this come from? What's in season? Is that what I really want to eat? What I really crave? Can I make that myself?

I like it. I am reconnecting with myself in the process of getting to know my kitchen better.

I was hungry, so I made a plate.

Then I grabbed a beer, sat down, and nibbled, gnawed, scooped and savored.

It was tasty.

What's on my plate, you ask?

Fresh Ricotta - easy, inexpensive, relatively fast and absolutely delicious! Try it.

Tomato Relish - that's what I call it anyway. It's sort of just a jazzed up marinara that gets cooked down a little more than you would probably do for pasta. Any marinara sauce skeleton will work and then you can go crazy with what you add -- fresh herbs, mushrooms, fennel etc.

Chickpea dip - this is hummus-esque. It's my lazy way of getting some of those flavors without really having to follow a traditional recipe that would involve tahini. I threw canned chickpeas in the mini chopper with some parsley, olive oil (enough to move things around and get a cream consistency going) lemon juice and toasted sesame seeds (about a teaspoon or so) and salt. Blend to desired thickness and season additionally if needed after taste test.

Fresh veges are just that - I drizzled a little olive oil over them and scattered some salt and pepper on top of that.

Olives - I love em. I picked up these at the olive bar at my grocery store. Olive bars are my second favorite kind of bar actually. Lots of different varieties and you can mix and match to your heart's content.

So what's on your plate? Have you connected with your kitchen lately?