From the Freezer, We Devour

This week was rough, and I sort of ran out of energy to do extensive posts halfway through. So here are the rest of the things I cooked this week, some of which were successful.

• Strawberry Rhubarb Upside-Down Cake
  Major Ingredient Sources: Rhubarb (from farmers' market, frozen), strawberries (farmers' market)
  
  Thoughts Upon Result: This was fiddly to layer, and called for MUCH too much of the brown sugar syrup. It looked beautiful, then quickly dissolved into mush. I like this idea, but would make some major adjustments to the recipe if I attempted it again.
  
  
  
  
  
  
  
  
• Soy Ginger Ahi Tuna
  Major Ingredient Sources: Ahi tuna steak (frozen, Trader Joe's), ginger and garlic from the freezer, cilantro from the farmers' market, limes from HyVee
  
  Thoughts Upon Result: SO delicious, and way easy. Since I keep most of the liquid ingredients on hand at all times, I'll definitely make this again. (In fact, I bought more tuna from HyVee last night so I could make this again.) Plus, it’s gorgeous.
  
  
  
  
  
  
• Tuna Ceviche
  Major Ingredient Sources: The same as the tuna dish above. And the ingredients were almost all the same!
  
  Thoughts Upon Result: It ended up being delicious, but I think I let it "cook" too long in the marinade—it got a bit too tuna-salad-looking.
  
  
  
  
  
  
• Gooseberry Crumble Cake
  Major Ingredient Sources: Gooseberries from the farmers' market
  
  Thoughts Upon Result: Super-tasty, but I completed failed to estimate how much the cake would rise--I was thinking crumble, rather than cake. They ended up overflowing from the pan—not presentable at all. HOWEVER, I ate them for breakfast three days in a row. I'd make this again, using a larger pan instead of a muffin tin.
  
  
  
  
  
  
• Butter Lettuce Salad with Goat Cheese, Tomatoes, Sunflower Seeds, and Honey Lime Vinaigrette
  Ingredient Sources: Lettuce and tomatoes from the farmers' market, goat cheese and limes from HyVee, honey from Farm to Folk, Dijon mustard from Try The World
  
  Thoughts Upon Result: A simple salad, with the ingredients I usually toss in when doing a lettuce salad. (Spinach salads are always blue cheese and dried cranberries.) I let the butter lettuce wilt too much in the fridge, but the tomatoes gave the salad some much-needed body.
  
  
  
  
• Eggs with Chorizo and Mushrooms, Served with Tomatoes, Cilantro, and Sour Cream
  Ingredient Sources: Chorizo (frozen, from Fresh Thyme), mushrooms, tomatoes, and cilantro from the farmers' market
  
  Thoughts Upon Result: This one was a freestyle recipe--I wanted to make migas, but didn't have tortillas or bread on hand. Classic scramble it is!
  
  
  
  

And that's all I've got for the week! Tomorrow, we begin the cycle anew.