Tag Archives: lemon rind

What is that?! How to try a new vegetable

Novelty is the spice of life. Oh wait, that’s variety. Well, I like novelty..

Step 1: Walk inside a grocery store, bodega or your favorite market.

Step 2: Spot a piece of produce that makes your brain itch with curiosity. In this case: this delightfully geometric vegetable next to the cauliflower.

Face-off: cauliflower vs romanesco. Winter is here (in other words, these are in season).
Magic sauce: also known as butter and some other stuff.

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Braised Coconut Spinach & Chickpeas w/Lemon

Back when I was killing time with my friend Torey spectating a Spartan Race in Vermont (a state worth visiting, by the way), I mentioned to her I was trying to eat more lean protein and that I’m really into chickpeas as one source. She mentioned a particular recipe, and even more impressively, remembered to email it to me later the next week once we were both back on our respective coasts. It’s a happy coincidence that the kitchn is one of my favored sources for recipes too, yay! I roasted a sweet potato the first time, and grossly underestimated the amount of time for that to finish baking in my toaster oven, so if you do the sweet potato, try starting that a bit early, or cut it up to help it cook. Note: there is no recipe directly in here for sweet potato, only a link.*

IMG_3732
The finished product, plus quinoa, steak (thanks, K_____!), and some leftover fries. Sorry vegetarians, I threw you one with this recipe and then featured it with meat..

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Beat the Heat: Part Zillion!
Zucchini Basil Salad

Fresh back from a cross-country road trip through 4 national parks, three rolls of campfire-cooked Pillsbury products, and too many kinds of 80+-degree weather, I give you…

Cold Zucchini Basil Salad
A variation from simply real health I googled after a random Instagram find.

Ingredients:
1 large heirloom tomato, sliced into bite-sized pieces
3-4 zucchini total (prefer a mix of green and yellow summer squash)
1/4 c goat cheese
A handful of basil, rolled and chopped into ribbons
olive oil (the highest quality you have on hand)
Salt & pepper, to taste
1 fresh lemon
1/4 c slivered almonds

Steps:
1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbon slices, tossing the seedy core, or saving it for a Sunday frittata mix.
2. Add the ribbons to a bowl, season with sea salt* and pepper*, basil, drizzle with olive oil* per preference. [*NOTE: if you want salad for later, pack the zucchini separate from the olive oil, salt, pepper and lemon juice to keep the crunch, and combine just before eating]. Toss to mix.

Ribboned zucchini with salt 'n' pepper.
Ribboned zucchini with salt ‘n’ pepper.

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