THINGS I MAKE ON SUNDAY TO EAT ALL WEEK
Feeding myself is my top priority every day.
- •Buckets of greensDepending on what's at Alemany Farmer's Market, I buy a couple bunches of dino kale, some collards, spinach and lettuces. I boil the collards & dress with olive + salt. (Drain well) The kale or spinach gets sautéed in olive oil or coconut oil and dressed with salt. I use those greens as the base for my breakfast every morning; greens, sautéed mushrooms, egg + 1/4 avocado, dressed with hot sauce. The lettuce gets cleaned & put in the fridge for salads.
- •Salad dressingsIt's so annoying when people say,'it's like money in the bank!' because nothing is like money in the bank except money but salad dressing comes in a close second. Easiest recipe; in a small jar combine two glugs of nice olive oil, the juice of a juicy lemon, anchovy paste (just truss) salt & freshly ground pepper, put the lid on and shake. You could also make it with olive oil & red wine or champagne vinegar but the anchovy is 👌For bitter greens make this: http://bit.ly/1brLIlq
- •Egg salad or tuna saladMy love for a luncheon salad runs deep. I dress them depending on what's in the fridge (egg salad is a nice excuse to use almost any herb you have sitting around) Total Greek yogurt mixed with a little Veganese is a great substitute for mayo. I've gotten into grating my hard boiled eggs lately & the result is pillowy & nice. Rooster sauce is good mixed in the tuna salad, along with celery. Both salads are great over dressed greens or on a piece of Udi's toast.
- •LentilsI like French or beluga lentils because they keep their shape. Mix some with this miso tahini dressing http://bit.ly/1brLIlq and then roll it up in a collard leaf (if you didn't boil them yet) along with matchsticked carrots & cucumbers, slices of avocado & rooster sauce. It's so good & will make you feel not just healthy but smug too.
- •SoupI love soup. I love soup. I love soup. Make a pot on Sunday, you won't regret it. Melissa Clark has a zillion great recipes if you need inspiration. (I highly recommend her book, 'In the Kitchen With a Good Appetite'. She's a lazy, practical, flexible cook who also happens to be a great writer. I want to be her friend very badly.) This is the soup I'm making tomorrow: http://bit.ly/1HDAXc5
- •Roasted vegetablesYou can roast any vegetable & you should. Cauliflower, zucchini, fennel, beets etc. Beets should be roasted in foil by themselves but everything else can be roasted together on a sheet pan. Make sure they are all about the same size, dress them in olive oil + salt & roast until they are not just tender but soft. Great on the side of fish or chicken. Or topped with an egg that has a runny yolk.
- •Roasted chickenIf I'm feeling ambitious, I'll roast an entire chicken on Sunday. It will be dinner that night + chicken salad for later + I'll have a carcass for stock. But I'll often roast a few legs or thighs just to have around for lunches or dinners.
- •Sautéed mushroomsFor breakfast, with the greens, eggs & avocado. Far West Fungi sells bags of 'ugly' shiitakes at Alemany. They are s great deal & good for you but I forget how/why.