I spend a lot of my day in the kitchen, some days it feels like I've been in there the whole day. And I love it. I find myself deliberately moving slower, breathing deeper and thoroughly enjoying myself. Not washing dishes or cleaning up my messes of course, but I love to prepare food. I relish in time spent making, chopping, washing, mixing, smelling and imagining how it will all come together. Lately it seems I have found myself cooking the same things again and again in very simple ways. I try to focus on a few nutritious, whole foods put together in irresistable ways. I would like to share some of these with you here for the next little while in a series I'm calling Simple Food. I like the idea of documenting this here as a refernce of sorts so I can remember some of my favorte things if I should forget and transition to something else which tends to happens. I am not a food loyalist, as I like most everything and I am always interested in trying new things. Please do share your favorite foods and preparations in the comments or leave a link to your blog, I would love to share information.
Since we started receiving all of the fresh and delicious vegetables that show up in our CSA box, I have gratefully accepted the challenge of figuring out ways to prepare it all. It is so much fun when I know that the box is waiting for me, I can hardly wait to bring it inside and dig in. I ooh and ahh and start concocting recipes in my head as I pull out each savory bit. There is usually a little something inside to throw me a curve ball, something interesting that I have never cooked with before. For instance, this week there was romanesco. I still haven't figured that one out, but will definitely let you know what I do with it and how it tastes.
I grin from ear to ear when I open the box and see broccoli looking back at me. With all of its health benefits, I will gladly eat the whole bunch in one sitting and this preparation is especially delicious. Incidentally, my friend and fellow meal swappie, Maya, told me that you can save the big broccoli stalk and cut it up into small pieces and use as you would a carrot. For instance, you could put them in soup or sauté in coconut oil and serve with your eggs in the morning. I like the philosophy of using the whole plant, like nose to tail eating.
* Put 1/3 cup of plain bread crumbs in a baking pan and place in oven for a few minutes until toasted
* Remove breadcrumbs and toss to combine with broccoli and garlic
* Return the mixture to the pan and roast for 20 minutes