the whole plate.

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Looking back at some of my more recent meals, I’m noticing quite a few things about my state of mind.

First, I am quite obviously over and done with winter, as I seem to have done away with stews, earthy flavors, and cruciferous vegetables.

Secondly, I am clearly obsessed with asparagus, which is no surprise: it’s finally coming into season, and it is one of my very favorite vegetables.  I anticipate eating it near daily until it’s time for zucchini, summer squash, and eggplant.

Thirdly, I seem to conjure up ideas for meals from practically every aspect of my life, regardless of its relation, or lack thereof, with food.  A smell on the sidewalk, a television show, the name of a new restaurant, an old memory – all have been recent sources of worthy inspiration.

pan-seared shrimp, brown rice pasta, cilantro pesto, sundried tomatoes, asparagus, wilted swiss chard underneath.

Sometimes, that mealtime inspiration comes from someone I know – perhaps a friend or fellow blogger.  [Sometimes both in one, as with the spring-like bowl above.]  After drooling over one of Sofia’s simple and fresh pasta dishes, I realized I had all the ingredients to create it in my own kitchen.  Of course, I doctored up the presentation a bit, but the pesto recipe and all the inspiration are Miss Crunchy Gal’s.

As an aside, I really like the taste of brown rice pasta over whole wheat, but I hate how sticky it gets.  My pasta of choice is still soba or udon.  [What's yours?]

enjoyed, as instructed, with a glass of malbec.

Sometimes, meal ideas are born out of necessity.  Earlier this week, I had some roasted beets sitting in my fridge and a craving for cashews, and so a simple dinner was born.

roasted beets with sweet cashew cream, steamed asparagus, and beet greens.  unpictured bowl of quinoa alongside.

Other times, the concepts are stolen from more accomplished chefs.  At brunch last Sunday, I had my heart set on ordering a dish that included zucchini corn cakes, and I was more than a bit disappointed to discover that the chefs weren’t able make the dish that day.

corn pancake served with [um, overdone] white beans, beet greens, asparagus, avocado, mango salsa.

I’ve had corn cakes in my head ever since, so I finally pulled together one of my own.  I especially love when inspiration results in a new recipe.

savory corn pancakes

• 1 T flax
• 3 T water
• 1/2 c frozen corn kernels, thawed
• 2 T scallions, chopped
• 2 T onion, chopped
• 1/4 c cornmeal
• 1 T evoo, plus more for pan-frying
• 1/8 t sea salt
• few pinches pepper

Whisk together flax and water and set aside to thicken.  In food processor, combine corn and scallions until paste forms.  Stir together corn mixture, onion, cornmeal, olive oil, salt, pepper, and flax-water mixture.  Mixture should be thick.

Heat oil in pan over medium heat.  Add about half the mixture to pan and flatten into pancake shape.  Cook 3-4 minutes per side.  Serve topped with salsa, avocado, Greek yogurt, poached eggs…to name a few ideas.

Where do you get the inspiration for your meals?

Related posts:

1. imitation; inspiration.
2. february inspiration.
3. salsa squared.