Most of the fruits and vegetables that appear in our grocery stores these days may do not even closely resemble their wild counterparts. In many cases, they are more edible, but much of their nutrient and phytochemical value has been lost. How can we recoup the losses?
I was inspired by an article in Bon Appetit which described cooking with a "mis en place" style. It involves prepping on Sunday with sauces/condiments/vegetables that can get you through the week. There is nothing novel here in the approach of readying large batches of food, but the idea of a weekly sauce is new. I started with the Miso-Tumeric Dressing and Nori Mayonaise. With rice, a protein, and sautéed vegetables, it was a delicious and easy meal that we enjoyed for dinner and then again for 2 lunches. The Nori mayo, however, will not be made again in our house...way too strong and it looked very unappetizing by day 2.
Next up for this coming week: Momofuku's Ginger Scallion Sauce
Nothing says summer like a cool refreshing gazpacho! I love the addition of avocado in this soup. If available, colorful heirloom tomatoes give it an amazing flavor and beautiful hue.