I haven’t been feeling a lot of inspiration this week, so I’ve been depending on stopping by the co-op after work each day and seeing what catches my eye first. One night it resulted in a very nice pork tenderloin , with a pilaf of wild rice, mushrooms, shallot, spinach and roasted sweet potatoes, so that worked out all right.
For the next night I had an idea that I would get some fish, probably salmon. No idea what I wanted for a side dish, so I grabbed a cookbook that I hadn’t yet done a thing with, Jamie’s Kitchen by Jamie Oliver. After a quick flip through I was struck by a lovely photo of a panful of roasted tomatoes stuffed with bay leaves (I guess I am all about the pretty pictures), and decided that if I could find the ingredients I would do it. Of course tomatoes are SO not in season right now, but the co-op had some decent hothouse romas, and I had basil in the fridge and my own garlic and bay leaves from the garden. Jamie calls for baby leeks, but that just wasn’t going to happen.
Food on the Brain 