Feeding myself is my top priority every day.
  1. Buckets of greens
    Depending 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.
  2. Salad dressings
    It'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
  3. Egg salad or tuna salad
    My 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.
  4. Lentils
    I 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.
  5. Soup
    I 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
  6. Roasted vegetables
    You 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.
  7. Roasted chicken
    If 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.
  8. Sautéed mushrooms
    For 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.