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.