Here’s a selection of photos from meals for the past couple of weeks. Recipes for all will appear over the course of the next few days. The best part is that you can make most of them in 30 minutes or less.

A note to followers of this blog who are vegan — two of the photographs below are vegan recipes: the fennel salad and the pan-roasted mushrooms. The celery and garbanzo bean salad can be made vegan by omitting the cheese. As for myself, I am what I call, “an almost vegetarian”. That is to say, my diet these days is about 70% lacto-ovo vegetarian/30% meat. I’ll never be a full-bore vegetarian as I consider myself an omnivore, but I think a good compromise is meeting people halfway. All recipes on this food blog use products that are organic (and with respect to meat and fish, antibiotic-free and free-range, or raised/farmed/caught via sustainable methods).

Enjoy.

Celery and garbanzo bean salad

Spaghetti with marinara sauce, topped with garlic shrimp

Orzo con salsa di acciughe — Orzo with anchovy, garlic, onion and Italian parsley

Onion confit

Spaghetti with pancetta, onion, zucchini and baby arugula

Fennel, green apple and walnut salad

Pan-roasted hen-of-the-woods mushrooms

“Ham and cheese” — honey ham, pecorino Crotonese, sautéed grapes

17 Nov This entry was published on November 17, 2012 at 12:14 pm. It’s filed under autumn, food, food photography, Italian food, vegan, vegetarian and tagged appetizer, autumn, brunch, dinner, food photography, gluten-free, pasta, salad, vegan, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.