It feels almost like I’m cheating myself when I do recipes like this. I could provide you with so many more if they weren’t so discretionary! But this is about empowering you to create your own exquisite dishes anyhow, not about me.
At the risk of writing something that is too similar to the NYTimes Cooking Newsletter (which is worth subscribing to, by the way), today I offer you a quick sauté. Kind of like a warm salad?
Salads are important summer staples. As long as you keep around an assortment of seeds, nuts, beans, cheeses, vinegars, and other random additions (meats, other veggies, avocados, fruit, grains, hummus!), once the greens start coming in you no longer have to think too hard about what to bring to lunch. Very helpful. I’ve probably mentioned that before.
Well, you can do something similar with non-salad greens, too.
(Make sure to include the fat! Which might taste a little bitter by itself but is important enough to be its own taste, as of recently.)
This isn’t really recipe worthy but for consistency’s sake:
Weeknight cabbage sauté (warm salad) 1/4 small cabbage (per person) A large scallion 1 Tablespoon olive oil A large dash sesame oil A large spoonful whole grain mustard Pumpkin or sunflower seeds (toasted, preferably)
Chop up a bunch of cabbage and a scallion or two and throw them in a pan with some olive oil and a little sesame oil, if you feel like it. Pull out that fancy mustard we used last week, add it to the cabbage, toss in a few pumpkin seeds or other seeds and voila! Dinner.
The beauty of this is that you can do it with anything. Kale, napa cabbage, chard (although chard is a little more watery), throw in ginger or turmeric if you want, or apple cider vinegar instead of sesame oil, almonds as well as other seeds… you get the gist. 15 minutes, tops (cabbage is super quick to chop).
We Millennials might be so food-obsessed because it gives us a sense of control. I’ll buy it; I feel better about my way of life when I know the origins of what I eat, and that it is grown without too much suffering (except perhaps from the vegetables, as it turns out). It is also true that we should use food as a lens to view larger issues within our society: sustainability, justice, equality… Food happens to be a good entry point because everyone has to eat, and luckily most of the time tastier food (well, once you’ve acclimated to non-super fatty/sugary foods, which is certainly a larger hump than I’m making it out to be) is more sustainably produced and nutritious. There are parts of the food chain that aren’t so pretty; maybe if we worked to make our lives AND everything that contributes to them Instagram-worthy, we’d live in a better place. I’m clearly putting far too much faith in the the visually appealing here, there are delicious and -beautiful- things that would not make it on Instagram (this cabbage, for example). It’s a start, anyway.