I’m hearing a number of people talk about not being able to find one or more ingredients at the grocery store these days. This makes menu planning, something I highly recommend for all sorts of efficiency reasons, difficult. Does one still plan and then change the plan according to what is available? Or does one go to the store without a plan and then create a weekly menu once the selections are made and purchased. Well, I’d propose that both could be true. The question really becomes, HOW to be flexible and HOW to think creatively about what’s on hand.
This has always been true for those of us who have gardens or buy from a farmer’s market. Sometimes certain ingredients are just not in season, in stock, or ready for harvest just yet. Even with that, our current challenges are causing us to exercise our flexibility muscle even more than usual. In this latest video, I talk about what we picked up from our farmer this week and how I think about creating a menu around the fresh ingredients we were lucky enough to bring home. Here’s a list of what we got and then some of what we ended up making through out the week. While they aren’t recipes, per se, they are guidelines and ideas. Have at ’em!
Large yellow carrots
Carrot Salad – Grate and toss with diced tomato, some radish micro greens, a minced green onion, some minced sorrel from the garden, evoo, lemon zest, lemon juice, salt, and pepper.
Sliced Carrots – Serve with preserved lemon hummus made with garbanzo beans.
Steamed Carrots – Toss with a little butter and fresh dill.
Baby Orange Carrots
Pan-roasted – Sear in extra virgin olive oil, salt, and pepper. The leftovers became a carrot, ginger, coconut soup.
Fresh – As a snack with dip or not.
Mashed – Peel and cut into chunks just like for mashed potatoes. When tender, drain the water and mash with a little butter and creme fraiche. To be honest, I didn’t have high hopes for this dish and I was wrong to be so skeptical. They were delicious.
Radish Salad – Grate and toss with garlic, ginger, lime zest, lime juice, sesame oil, and tamari.
Radish Pickles – Slice thinly and toss with salt. Let rest for at least 30 minutes and then add apple cider vinegar, mustard seeds, and a pinch of red pepper flakes.
They all got sauteed in extra virgin olive oil, salt, and pepper and then became a part of other meals. I’ll often use greens in place of the carbohydrate at the meal. So for example, if we are having lamb stew with mashed potatoes, I’d skip the potatoes and substitute the greens.
Pea Shoot and Quinoa Salad – Mix with dried blueberries, spiced pecans, crumbled feta cheese, and tangerine balsamic vinegar.
The list above is just an example of what could happen in your kitchen. It was based entirely on my pantry and ingredients we already had on hand. Yours might look completely different, but hopefully this gives you a starting point from which to begin creating in your own kitchen.
So what do you have in your fridge that you don’t know what to do with it? What recipe do you want to make with an ingredient you can’t get right now? Ask away! I can help.
#staysafe, #becalm, #bekind