On Wednesday Mark Bittman wrote in the New York Times about good food habits for the new year. Caroline was cooking for a half vegetarian family, and so was likely living Mark's VB6 diet long before he invented it. I think she would have like the simple advice he offers here. Things like keeping cooked drains on hand:
"Because it’s nearly effortless, and having cooked grains and beans on hand at all times makes day-to-day cooking a breeze. They will keep in the fridge up to a week."
His piece reminds me of several friends on Facebook asking for good recipes for a big Sunday cook so they have leftovers for the rest of the week. Keeping grains and some simply cooked vegetables on hand means whipping up a meal is easy. Add an amazing piece of meat from your local butcher and suddenly it's fancy! Speaking of butchers. I think a fun post about (hipster) butchers is called for soon. But in case you are wondering we love McCalls in LA and Meat Hook in Brooklyn.
I also like Bittman's leftover vegetable spread (Although I'm not so sure about breakfast…)
"Purée any leftover vegetables (as long as they are tender) in the food processor with olive oil, fresh parsley leaves, lemon juice, salt and pepper until the mixture reaches the consistency you want. Serve with bread, crackers or crudités. It’s nice on toast as breakfast."The first time somebody made me kale pesto, I think my mind exploded with the possibilities… Why not mash up all the good things in a food processor and slather them on the rest of your food? I imagine somewhere between Pesto, Tapenade, Green Goddess and Chimichurri is a sauce/spread for everyone. Just keep some lemon juice, olives, nuts (and anchovies!) on hand and you can start making up your own yummy green slime.
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