I’ve mentioned here and there that my eating habits for the last nine months (the last three months in particular…this has been a very hard school term) have been best described as “nutritious sustenance.” A lot of salads, a lot of simple pack-and-go breakfasts, a lot of veggie burgers. Even though I’m pretty darn busy through the end of this month (at which point I will finally reach the light at the end of this long tunnel), my pace has shifted from frantic to merely busy. Which means I once again have some time to cook.
I got home and scrubbed the carrots and roasted them whole. While they cooked, I washed batches of lettuce and frisee and dandelion greens and beet greens. I sauteed the beet greens with garlic and made a chickpea and veggie salad inspired by one of my I-need-this-like-I-need-another-hole-in-my-head cookbooks. I’ll share next week. The dandelion greens were treated with a warm mustardy vinaigrette, per usual, and dinner was served. I also cooked up batches of quinoa and wheatberries to have on hand for salads through the rest of the week and the weekend. I may try to replicate some salads I’ve had recently at Whole Foods.