Some people get excited (or bent out of shape) by elaborate, complicated recipes. It's not as fun to cook when I'm hunched over the cookbook more than the stove. Instead, try varying the foods that you cook with and use them in simple recipes that highlight the ingredient's unique flavor, texture, and nutrients. This week I'll slightly alter the raw state of my farmers market finds: bok choy, broccoli, cauliflower, and asparagus. The last 3 will be roasted and eaten like candy. Bok choy will be sauteed in garlic and tamari and maybe sprinkled with red pepper flakes instead of sesame oil, as suggested in
this recipe.
Some people get excited (or bent out of shape) by elaborate, complicated recipes. It's not as fun to cook when I'm hunched over the cookbook more than the stove. Instead, try varying the foods that you cook with and use them in simple recipes that highlight the ingredient's unique flavor, texture, and nutrients. This week I'll slightly alter the raw state of my farmers market finds: bok choy, broccoli, cauliflower, and asparagus. The last 3 will be roasted and eaten like candy. Bok choy will be sauteed in garlic and tamari and maybe sprinkled with red pepper flakes instead of sesame oil, as suggested in this recipe.
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