I hope so. Because it's the way I cook most of the time. I figure once you understand a method and you start to cook more often and understand flavors that go together, you can really experiment and adjust to your tastes. And that's the good part. That's where we really start to develop a relationship and love for our food... when it isn't so hard... when we aren't constantly following recipes (only of course, to realize that you've missed a very crucial step) (that never happens).
And that's hopefully what I'm here for. I really want people to understand that when we learn basic techniques and use fresh, seasonal food, it can be really easy. Somehow I think cooking got to be this really complex thing and "we" tried to make things easier by creating convenience foods and tools that will make things faster and more efficient. But cooking wasn't broken and we didn't need to fix it. Not everyone is a chef, but one's career ambitions shouldn't stop them from eating healthy and delicious food all the time.
I'd like to really address that this year on this blog. I want to really teach you how to cook and how to love it. I want you to understand why it's so important to cook fresh food. It isn't just about our bodies! And I want to work on my storytelling. So with that.. here's a super easy spinach salad "recipe" that you can change in every way you want to.. please swap out the greens for something else you like, please use different toppings and use a different acid for your dressing.. please do something that you love.
Spinach Salad with Roasted Sweet Potatoes
enough for 1
about 1 cup baby spinach
one small sweet potato, peeled and diced (about 1 cup)
1/2 a shallot, peeled and sliced
a spoonful of pomegranate seeds
a spoonful of broccoli stems (peeled and diced)
a wedge of Meyer lemon
extra virgin olive oil
kosher salt & pepper
First, I roasted my sweet potato and shallot in a 400 F oven for about 20 minutes. I drizzled with a little olive oil and a pinch of salt and pepper.
Now, lay your spinach on your plate. Top with pomegranate seeds, broccoli stems (you should definitely try this.. next time you get broccoli, keep the stems and chop them up and eat as snacks or on salads) and your sweet potato/shallot mixture.
Once your salad is set, squeeze the juice of your lemon onto your salad (watch for seeds) and drizzle with a little olive oil. I mean it, drizzle. Don't weigh down the salad. Another pinch of salt and pepper.
And eat it. You will be happy. Your tummy will be happy. Your kids will eat spinach. Life will be happy.