I’m trying to be more diligent about cooking at home, for my family, since starting a job in which I cook for others and find that, as always, obsessive planning and list making does wonders for my sanity.
I’m now trying to tie ingredients together and change themes more often. So, as it is more my style to eat the same thing over and over, most palates need variety (especially perhaps for those less accustomed to a specialized diet).
So, my farmers’ market list is more pointed.
Mushrooms, tofu and corn become Monday’s tacos and Tuesday’s pasta primavera with sauce decision.
Tuesday’s basil pesto becomes basil salad toppings.
Think harder. Waste less. I’m trying.
Revised basil pesto recipe:
- 1 cup toasted walnuts
- zest and juice of two, small lemons
- small bunch of basil leaves (about 15 largish leaves)
- salt and pepper
- dash of olive oil
- sprinkle of cayenne
- water/stock to thin to correct consistency
Everything goes in the food processor without stock/water initially, to mix well. Then, I add liquid until it looks like it could pour without the help of a spatula. Serve chilled.
Pasta primavera ingredients I used:
- 10 button mushrooms, halved, then sliced
- 1/3 red bell pepper
- 1/3 yellow bell pepper
Sauteed with 1/2 Vidalia onion and 2 minced garlic cloves, salt and pepper, in vegetable stock until lightly browned. Add two handfuls of spinach and another sprinkling of cayenne at the very end.
I had leftover marinara, but beyond the dirtying of the food processor and use of at least three pots/pans, this is rather easy. I had an errand to run after work, didn’t get home until 7, but was happily eating by 7:45 : )