This ain’t Tuna from the can, g!

Olive Oil Seared Yellowfin Ahi Tuna over 5-Grain Medley of Cous Cous, Orzo, Quinoa & Red Bean w/ Zucchini, Yellow Squash & Shitake Mushrooms. Finished w/ a Tomato, Cucumber & Sherry Vinegar Relish.
]]> http://dillonatethat.com/2010/10/11/dillon-ate-ahi-tuna-over-cous-cous/feed/ 0 dillonatethat OLYMPUS DIGITAL CAMERA http://dillonatethat.com/2010/05/03/dillon-ate-red-quinoa-w-homegrown-kale-collards/ http://dillonatethat.com/2010/05/03/dillon-ate-red-quinoa-w-homegrown-kale-collards/#comments Mon, 03 May 2010 19:54:26 +0000 dillonatethat http://dillonatethat.wordpress.com/?p=801 ]]> My Quinoa is Qrack!

Red Quinoa w/ Squash, Zucchini, Carrot, Shitake & Onion. Topped w/ Collards & Kale Sauteed in White Wine

Recently I went to The Dekalb Famrer’s Market in Decatur, GA (Supposedly one of the best in the country) to get some necessities for the kitchen (many posts to come from that trip), and decided to eat at the Cafe inside. For those who have never been, all I can say is – you lose. This shit is bangin’! Imagine a supreme buffet line, with everything made from the ingredients in the market. Peep -

The first trip through the line - $8.70

*Curried Lentils

*Red Beans

*Plantains

*Sauteed Zucchini

*Vegetable Lasagna

*General Tso’s Tofu

*Yucca Bread (The BEST!)

Trip #2 - $9.30

*Curried Chickpeas

*Sauteed Brocolli

*Some Little “Flan”ish Dessert

*More Veggie Lasagna, Squash, and Yucca Bread!

Shit is lookin mad colorful!

*Orange Lentils, Simmered in Veggie Stock

*Carrot, Shallot, Garlic, Viadalia Onion

*Green Bean, Mushroom, Zucchini

*Cherry Bomb and Jalapeno Peppers from The Garden

*Cilantro and Tomatoes from the Garden

"I got my stove game up!" -Ghostface

Ayo my lentils is for your mentals.

Naa Naa Naa Naa NaaaN!

Trader Joe’s Pearl Cous Cous:

*w/ Carrot, Green Bean, Onion, and Herbs from the Garden

Trader Joe’s Tandoori Naan:

*w/ Fresh Tomato and Basil from the Garden.

Collards Rule Everything Around Me! C.R.E.A.M.!

Chef 2 out of 4 Burners! Gettin Busy!

The One-Two Combo!

The Cous Cous is Official!

Dillon’s Cous Cous:

*Trader Joe’s Harvest Grains (Cous Cous, Quinoa, Garbanzo Beans)

*Sautee’ in Olive Oil with Onion, Garlic, & *Zucchinni from My Garden

*Finish with Purple Cabbage, Chives From the Garden, Cherry Tomatoes

From the Front Yard to the Table!

Dillon’s Georgia Collards:

*Sautee with Olive Oil, Garlic, Onion, and Veggie Stock

*Add Salt, Pepper, Hot Sauce & Vinegar to Taste

*More Hot Sauce

Cold Chillin'

• Israeli “Pearl” Cous Cous
• Simmered in Veggie Stock & Olive Oil w/ Carrot, Onion, and Garlic
• Lightly Simmered Zucchini
  
• Fresh Organic Mixed Baby Greens
• Red Cabbage
• Heirloom Tomato
• Salt, Pepper, Lemon, Olive Oil to taste
  

Lentilegence.

• Steamed Lentils
• Sauteed Onion, Garlic, Carrot, Yellow Squash
  
• Fresh Georgia Tomato
• Fresh Basil, Cilantro (From my Garden)
  

Yeah, you know it! Yeah, yeah, you know it! These days I’m not really eating fish too often, but I’ll be damned if I can’t cook up some of that ole fly fish ish!

Peep how the blade shines! I chops it lovely!

This plate probably cost me like, $4.00 to cook.

• Black Sesame Crusted Wild-Caught Ahi Tuna
• Israeli Cous Cous and harvest grain blend (Trader Joe’s) – cooked in veggie stock
  
• Organic Cherry Tomatoes
• Brocolli Crowns
  

Dillon is on the Mix(ed Greens) Come on Kick it!

• Organic Mixed Greens (Arugula, Radicchio, Baby Spinach, Romaine)
  
• Organic Strawberries
• Kosher Salt, Fresh Pepper
• Scallions
  
• Extra Virgin Olive Oil, Balsamic Vinegar, Lemon