So, here are a few examples from this past week. I had some cooked chicken to use up so I looked through my recipe collection and pulled out the directions for "Chez Jose Lime Chicken Enchiladas". A few years ago the newspaper published this recipe courtesy of the chef at Chez Jose, a restaurant we used to go to pretty regularly. Grated peel and juice from limes are combined with sour cream, half and half and cayenne. This combo is spread on the tortillas that have been filled with cubes of chicken and then topped with shredded cheese and baked. Local items I used included the chicken, chicken broth, corn tortillas, sour cream and the topping was Wilamette Valley Cheese Co. farmstead jalapeno jack. I also made a few modifications to reduce the fat content - 2% milk for the half and half, nonfat sour cream, and a low fat cheese for half of the cheese topping.
Tonight I returned to The Art of Simple Food for "Fusilli with Greens and Sausage". Local foods in this were a puttanesca chicken sausage (made by New Seasons from local pork) and greens and scallions from the PSU farmer's market. I also added some Oregon shitake mushrooms which were not part of the original recipe. I had a couple of photos from the dinner preparations, but now I can't find the cord that connects my camera to the computer.
I am also excited to say that we ate a few things from our pots in the back yard this week. We had some red chard and some lettuce with a local steak a couple days ago.
Ah, just found the camera cord.
The lime chicken enchiladas
Preparing the Fusilli with Greens and Sausage
This is the puttanesca sausage.