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Kneading Tradition

Photography Christopher ShanePhotos 9Issue May 2017
Kneading Tradition“We live two blocks from the best seafood around,” says Carrie Morey, who sends her daughters, Caroline, Cate, and Sarah to Shem Creek to buy shrimp.Rice with poblano peppers, shrimp spread with cilantro pesto, and spicy okra kick up the heat.For the roasted okra, onions are added to the halved pods. After roasting in the oven, the dish is spiced up with cumin, chili powder, and cilantro.Many hands make light work—especially when mixing fresh, chopped produce into this bake.“When we get into a rut, I ask the children to give me a country—Mexico, Italy, China—as a jumping-off point for a dinner plan,” says Morey. Poblano peppers pop in this Mexican-inspired corn and rice dish.On Sundays, the Moreys make a point of gathering around the table for supper and conversation. This tradition helps the busy family unwind and reconnect before the start of the week.The berry-filled biscuits are served with whipped cream (above), but topping them with vanilla ice cream is also delicious.For extra-sweet berries, let the fruit soak in a mix of sugar and cinnamon.

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