This week we’ve been cooking from The Founding Farmers Cookbook. The Founding Farmers is a restaurant in Washington DC that champions farm to fork eating. They produce their own pickles and cordials and all the food comes from local farms. The meal we had there was great. Notably the fabulous chicken and waffles. Also outstanding was the cornbread – more on that in a minute. This week we started with a couple of delicious rib eye steaks which we seasoned with the Founding Farmers steak seasoning – a simple combo of sea salt, ground black pepper and garlic powder. Oh my word. The impact of this simple seasoning was perhaps as significant an impact on my steak cooking as starting to use a thermometer!! We accompanied it with their chimichurri which was the weakest recipe of the week. The best chimmichurri recipe we have is tamasin day-Lewis’ from the food you can’t say no to book. Next up was the Yankee Pot Roast – chuck steak, golden beetroot, sweet potatoes, carrots, green beans and asparagus in a cinnamon spiced sauce. It was delicious. We served it with Farm-A-Roni think of a risottoish side made with long grain rice, broken spaghetti and orzo with some spring onions. It was again delicious. We also did Maple-Roasted Brussels Sprouts which you roast the sprouts in butter in the oven add some pancetta and maple syrup – slightly charred sprouts with the maple syrup were awesome. Last up was their corn bread which is off the charts great you use both creamed corn (quick internet recipe) and frozen corn (not defrosted) in the mixture and way less sugar than suggested but wow was it great corn bread. Cooking from Founding Farmers brought back some lovely recipes but also brought some gems of recipes that we will go back to.