Karyn's Kitchen

Become Fearless About Preparing Fish

Learning how to prepare fish is simple.

I find fish wonderfully versatile and I love experimenting with all different kinds, which is why I find it so sad when I see this oft repeated scene at the fish counter: Someone interested in trying out a fish they are unfamiliar with asks how to prepare it. Inevitably the fishmonger replies, “Grill it, bake it or broil it.” The once curious person sighs in disappointment and replies, “Just give me some salmon.”

What just happened here? The fishmonger was technically correct in his answer, but it wasn’t enough information. What the customer really wanted to know is, “How do I make it taste good?” That, my friend, is the name of the game.

How do I make fish taste good? Pair it with something interesting.

Cod with mushroom sauce, roasted sweet potatoes and asparagus

Make a Sauce

Here is an example of a simple sauce that elevates something ordinary into extraordinary. Sauteed mushrooms in a little butter and olive oil, then added minced garlic, and then some white wine. Let it reduce. Once the fish had finished cooking, I added the liquid from its baking dish and let the sauce keep working while I began plating everything.

Keep it Simple

You can cook everything at 400 in the oven. Just be mindful of the different cooking times. Sweet potatoes take the longest at about 30 minutes. Stirred them a few times so they got some color on all sidees. The cod wasn’t fully thawed, so it took about 20 minutes.

A word to the wise: do not overcook your fish! This is one reason so many people think they don’t like fish. If it’s so dry that you have to drink a couple of glasses of water to eat it, then it’s overcooked! Test it with a fork to see that it flakes in the middle. That’s it. Some fish you may want to merely sear and others you would prefer medium-rare. Cod is best fully cooked, but not overcooked! Here’s a video on the subject:

Asparagus

Asparagus takes the least amount of time. In my opinion it should never, ever be overcooked. Repeat: Never, ever. These stalks weren’t very thick. They took about 15 minutes roasted in the oven. (If you boil asparagus, they only take a couple minutes. Once they turn bright green and are fork tender, take them out.)

Did I overhear you asking the guy at the fish counter how to cook that exotic fish? Are you ready to try?

How about making some ahi tuna? Please read Ahi Tataki next.

No Boring Leftovers Challenge

Repurpose leftovers for a fresh new meal.

Got leftovers? Lots of us don’t want to eat the same meal all over again in the next day or two. What to do? If you don’t think you will eat it within a couple days, put it in the freezer, by all means.

Here’s another way to practice zero waste cooking: reinvent leftovers. Using some meat from a previous dinner, we had this refreshing lunch of lamb sandwiches alongside hummus, which Michael declared was better than the last lamb sandwich he had at our favorite Greek restaurant. (Translation: no surprising, unwanted bites of fat.) High praise from a guy who many years ago remarked that he would rather go to the aforementioned restaurant after I had made something similar! Why do I remember these random events, but he never does? It’s okay, Honey, I’m listening!

It’s easy enough to make your own hummus, as long as you don’t insist on peeling all the garbanzos…Yes, my perfectionistic friends, you know who you are. If you prefer the smoother consistency, that’s fantastic! You can make it for me when we see each other next rather than the other way around.

Making the most of the leftover meat, I mixed it with romaine, tomatoes and cilantro. A crushed clove of garlic mixed with a little plain yogurt made a quick, healthy salad dressing. If I had cucumbers, I would have put those in there too. You could do something similar with cabbage if you were out of lettuce. Celery is also great for dipping in hummus. I had the bread in the freezer, which is where I usually put it as soon as I buy it. Crackers would work instead. Olives should ALWAYS be in the pantry, as far as I’m concerned. Don’t you agree?

For more on reinventing leftovers and zero waste cooking, please read Use Your Head, Plan Ahead next.

It’s Delicious, So Be a Lamb and Try

Budget friendly shoulder chops and shank are perfect choices for slow cooked lamb.

I love a good leg of lamb, rib chops or rack of lamb; but they are an occasional indulgence. Fortunately there are less expensive cuts that are also wonderful when slow cooked. Last week I saw a lamb shank on clearance because it was nearing its sell by date, so I grabbed it. I also bought a lamb shoulder chop. Both of these cuts require longer cooking to make them tender, which is fine for me because it means the oven or slow cooker will do all the work for me.

A Suggestion

I have heard a lot of people say that they don’t care for lamb because it tastes gamy. If that’s true of you, but you’re willing to give it another try, here’s a tip recommended by my friend Steve: After removing the excess fat and connective tissue, rinse it and rub some salt all over it. Let it sit for a few minutes so that some of the moisture is drawn out of the meat. Then put it in a tub of clean water for a few minutes to rinse. Repeat this process a few times until the rinse water is no longer pink. This is an age old method that many people say improves the taste of lamb.

Preparation

I prefer to keep things as simple as possible, so after removing most of the fat with a sharp knife, I merely did a quick sear of the shank on the stovetop. (You can skip this step if you want. It adds more flavor, but it’s not absolutely necessary.) After removing it from the roasting pan and adding some oil, I threw in half an onion, a carrot and a stalk of celery; all diced. After cooking those for a few minutes, I poured half a bottle of dry red wine in (nothing fancy) and about a couple cups of chicken broth because I had neglected to defrost my lamb stock. Beef broth would have been good too. I sprinkled some thyme and oregano in there, let it come to a boil and then returned the shank to the pot and covered it, putting it into my preheated oven. After about an hour or so, I put the shoulder chop in there too. Let it all cook together for another hour and dinner was served.

Roasted lamb with carrots, farro and kale

Mixing Things Up

Why did I combine the two cuts? My husband, Michael, has an aversion to blobs of fat and the last time I served lamb shank, he accidentally got a bite of fat. Oops! That was very unpleasant (for both of us) and I didn’t want to repeat the experience…Ahem….so I imagined he would be happier with the shoulder chop this time. When I took it out of the oven, however, I decided that I wanted to have some of the shoulder chop too, so I sliced all the meat down and mixed it together, being very careful to cut off any remaining fat! It was nice having the different textures together. The chop is more steak-like and the shank has a more buttery mouthfeel. Michael enjoyed the shank much better this time. What’s not to love about something so tender it falls off the bone? Slow cooked lamb is wonderful.

Accompaniments

I plated the meal above with farro, (an ancient grain of the wheat variety) and kale. I would have loved polenta too, but I didn’t have any cornmeal. Any grain or starch that you like would work fine, as long as you have something to pair with all that effortless, tasty gravy and vegetables. You could use whatever herbs and spices you like, add tomatoes or beer instead of wine (something acidic helps tenderize a tougher piece of meat) and change up the flavor profile altogether. And please remember to boil the bones afterward and save the stock for zero waste cooking later!

After freezing the leftover lamb and carrots, they reappeared for another delicious dinner alongside roasted turnips

Please read No Boring Leftovers for another idea on reinventing them.

Frugal Meal Ideas Make Me a Peppy Pepper Prepper

Frugal meal ideas begin with shopping smart and using fresh produce in the proper order. Stuffed peppers, anyone?

At the end of one very busy day, I realized I had a videoconference coming up in 20 minutes and I had not begun the dinner preparation that I had intended. I didn’t want to wait until after my appointment to start something because we would be very hungry by then. So I turned the oven on to 350 and pondered what to do.

Well, I had bought 3 red bell peppers from the clearance rack at the market because they had a couple tiny soft spots and the skins were starting to wrinkle ever so slightly. So they were my top priority to be eaten. That’s how frugal meal ideas are born. Use your fresh, seasonal produce in the proper order and pair with pantry staples for zero waste cooking that is also budget friendly.

Buying Peppers

Red bell peppers aren’t cheap, especially if you prefer organic. Back in the days when I would send my husband to the store with a list, I would tell him beforehand, “Pick the biggest ones.” They’re usually priced individually rather than by the pound, so you have to be selective on those type of items. What do you think happened on that shopping trip? Yup, another phone call asking, “When you say the biggest, do you mean the tallest or the fattest?” This still makes me laugh. He’s so adorable.

Preparation

So, as I was looking at these peppers wondering what I could throw together super fast that would be ready to eat after my meeting, I decided: Stuffed peppers, of course! No time to pre-cook ingredients. No problem.

So, for 3 peppers, I mixed together in a bowl:

about 3/4 cup of brown rice
1/2 pound ground turkey and
a small part of an onion, diced
water or stock

You could add to this any combination of herbs and spices you like. I happened to be in the mood for:

cumin
turmeric
coriander
cardamom
ginger
cinnamon
allspice
garlic powder

Salt, of course. I’m probably never going to mention salt much because it’s a given, right? Everyone usually seasons with black pepper too, but I prefer grains of paradise.

So, after putting about an inch of water into the bottom of a casserole dish, I filled my hollowed out peppers with the rice/meat mixture. Leaving half an inch of space at the top allows room for them to expand while cooking. Poured in enough water or stock into the peppers to fill them and put the stem back on top. I covered the dish with foil so it could steam, and popped it in the oven. An hour and a half later, we sat down for a delicious and healthy meal.

Meanwhile the quick, no fuss preparation afforded me enough time to put on mascara and bronzer for my meeting. Who says frugal meal ideas require a lot of work?

Obviously you could use any type of ground meat or meat substitute or add some finely chopped vegetables to the mixture instead. You could top the whole thing with cheese or tomato sauce or whatever else suits your fancy. Cooking without a recipe is easy when you start with an anchor ingredient.

And by the way, if it comes down to it, I would choose the fattest pepper rather than the tallest for this dish. 🤣

frugal meal idea of stuffed red pepper cut in half, corn on the cob and green salad on a white plate

What about meat and potatoes? Yes, we eat those too. Please read No Small Potatoes to learn more.

How to Keep It Fresh and Shop Less Often

Smart grocery shopping less often starts with fresh produce and proper timing.

I hate grocery shopping, which is why I have always done it as infrequently as possible. I could have it delivered, but then I would be giving up the quality control of inspecting everything before purchase. I believe in the importance of being prepared for an emergency, so I try to maintain a supply of necessities for at least a couple weeks. As far as food goes, what does that mean? Canned goods, dried beans and rice? Yes, but you can still eat fresh food for more than one week if you plan ahead and practice smart grocery shopping.

Shopping Fresh

Fresh fruits and vegetables are the foundation of our healthy diet. Eating a wide variety keeps things interesting. So I load up on all kinds at the market. I am that person you hate standing behind in line while the cashier has to look up all the codes for vegetables they are unfamiliar with. They sometimes have to stop and ask me to identify some of the items. Once an 18 year old cashier held up a vegetable and asked, “What’s this?” Raising my eyebrows, I smiled and answered, “Celery.” Really? He didn’t recognize celery? What’s he been eating his whole life? Potato chips and boxed cereal? Now, I would understand if it was something like jicama or chayote, but celery?!

Timing is Everything

How can you have fresh fruits and vegetables that will last for more than a week? By buying a variety and understanding which ones to eat first. So the first week I can have salad with lettuce, tomatoes and avocados. I can have dandelion greens and spinach. These are very tender and need to be used quickly. Hardier greens like Swiss chard, kale and collard greens will stay fresh a bit longer. Broccoli, cauliflower and bell peppers could probably go into the second week also.

Of course, use the spirit of a sound mind. If it didn’t seem very fresh to begin with, it’s not going to get any fresher, so use it before it goes bad. Keep an eye on how things are aging and act accordingly. You shouldn’t have to throw anything away if you use your produce in the right order. Of course this applies to fruit also. Fresh berries and bananas would be eaten first. Apples and citrus can wait a while if you keep them refrigerated.

Root Vegetables

Now let’s talk about the unsung heroes: root vegetables. There’s a reason why our grandparents kept root cellars. If you cut off the green tops, (and eat those first! Please don’t throw them away!) the root vegetable can sit around in a cool environment for a length of time, remaining fresh and nutritious. No doubt you are familiar with one of the most common: carrots.

A few weeks ago, a beautiful 5 pound bag of bright, crisp, organic carrots was on sale for a ridiculously low price, so I bought one. Would I usually buy 5 pounds? Probably not unless I had something special planned especially for them, but it was such a great deal and I have no doubt that I will use them. I haven’t used carrots as a major star in my meals yet, but I have been using one here and there for added color, flavor or texture in so many things. Eventually, I will finish them. Meanwhile, they happily sit at the bottom of my refrigerator, staying crisp and beautiful along with some turnips, beets and potatoes.

Other Superheroes

Among other vegetables that would have been kept in a root cellar are onions, squash and cabbage. I always keep some of those on hand. I rotate many different varieties to keep things interesting. So if I haven’t been shopping for a few weeks, I can still have salad in the form of cabbage. I wouldn’t have fresh tomatoes anymore, but I have them in sun-dried form. I could pull a few out of a can of diced tomatoes if I wanted. With the appropriate dressing, that works rather well. But who says you have to have tomatoes in a salad? What about some chickpeas (AKA garbanzo beans)? How about some raisins? I’m just getting started!

For one suggestion on using squash and legumes, please read Squash Your Prejudice next.

Great Spuds and Gravy Are No Small Potatoes

Freshen up mashed potatoes and gravy with a little creativity.

My husband, Michael, loves mashed potatoes and gravy with beef or roasted poultry. He could eat it the same way over and over again without growing tired of it. I prefer variety, so fortunately he has given me more latitude over the years to experiment and change things up a bit. Perhaps you or someone in your family would like to get a bit more creative with its preparation? Don’t be intimidated in the kitchen! I can help.

Mashed Potatoes

We should appreciate potatoes for their versatility. Like pasta, rice and other grains that we can keep around for a while, they’re filling and pretty happy to take whatever flavors you want to throw at them. So what other flavors do you enjoy?

Once I got permission to start experimenting, Michael loved it when I started adding roasted garlic to our mashed potatoes. If they’re organic, we even leave the skins on the potatoes. It adds a little texture and nutrition AND saves me the trouble of peeling them. Win win! If this is a new idea for you, try leaving the skins on half of them to start.

mashed potatoes and gravy with chuck roast and red chard

How To Change Things Up

You will need a vegetable brush, of course. Nothing fancy. You could find one for a buck. It will come in handy for scrubbing all your root vegetables: carrots, parsnips, beets, turnips…Oops, I’m getting ahead of myself, aren’t I? Did I say turnips???

Here’s what I know: As long as the dish looks familiar enough, Michael doesn’t question it. So when I sneaked turnips into his mashed potatoes for the first time, he didn’t notice. I peeled the turnip for this preparation and used half the amount compared to potatoes, so it didn’t change the typical color of the mashed potatoes. After commenting on how good it was, he asked, “What did you put in here?” I have learned to never answer that question before he’s tried it if it’s something he might find unusual. I simply reply, “You’re going to love it,” and he generally does.

Shortcuts

You like shortcuts? I do. Try dicing your potatoes and throwing them into the same roasting pan with your chicken so they cook together. They get splattered with all the delicious drippings and then you can mash them while the chicken rests. Just be aware that they will require extra liquid to make them creamy and extra time to mash because the texture will be different from boiled potatoes. But it’s worth it. They’re delicious.

Think Outside the Box

A few weeks ago I was making mashed potatoes and realized I didn’t have any milk, sour cream or yogurt. I would typically use any of those to make them creamy. So I used some chicken broth instead, a dollop of mayonnaise and a drizzle of truffle oil. Wowie zowie! What a happy accident to have had to improvise. You’re probably gawking at the extravagance of the truffle oil, but if you can get your hands on some, it’s worth it. Like so many luxurious ingredients, a little goes a long way. A little pesto of some sort would have worked well also.

What about your meat? Can you scale back the portion of meat in comparison to what else is on your plate? Rather than just having a steak on its own, could you slice down half the steak and pair it with bell peppers and onions and season it up for fajitas? If you have ground beef, you could stretch the amount in a shepherd’s pie: (Meat with gravy and veggies of your choice–such as peas, carrots and corn on the bottom of a casserole dish topped with mashed potatoes.)

Gravy

How are you going to make gravy if you’re using ground beef? Of course, there are dried and canned versions. Maybe you have some bouillon? Can you improvise with thickening whatever broth you have around? What about the leftover salty, starchy water from boiling your potatoes? Have you been saving vegetable ends to throw into a stock pot? For more flavor and color, you can experiment with things like turmeric, Worcestershire sauce and beet stems. My mother-in-law keeps a bottle of something in her cabinet with caramel color just for this purpose. It does wonders to perk up an anemic looking gravy.

I hope you haven’t been throwing any leftover bones away before dropping them into a pot of boiling water to make stock. Lamb bones, beef bones, pork bones, chicken bones, shrimp shells. They’re all free flavoring agents. So think ahead. Put the stock in the freezer for whenever you need it. (I’m not suggesting that you put shrimp stock on your shepherd’s pie, by the way…but you get the idea.)

It’s Easy to Go Nuts About Pesto

Learn how to make pesto without a food processor. It’s easy!

Today I talked to my friend, Ingrid, who was very disappointed with a pesto marinated chicken that she had purchased. She decided to salvage what was left of it by mixing it with some other ingredients because she reasoned that so many people are hungry and it seemed a shame to throw away. Bravo for zero waste cooking! I would have done the same.

After mentioning that pesto was easy enough to make, she said she didn’t have the machinery to do so. So I probed further. No food processor? No blender? What about that thing you use to make your morning smoothies? “Oh, yes! I have one of those!” she suddenly realized. Yes, you can learn how to make pesto without a food processor.

Making Pesto

Because I usually use a food processor to make pesto, I decided to test it with the appliance she owned. Did it work? Yes, but it requires a little more love because you’re not adding so much liquid except for a little olive oil. (A possible solution for this if you’re making pesto for pasta: Add a bit of the starchy pasta water to the container and blend that together. You would add a little pasta water to the pesto and pasta combination before serving anyway.)

After blending for a few seconds, I would scrape around the sides of the container to mix and then with the top restored, shake it a little. Then I hit the power for a few more seconds and repeated the process a couple more times. Had I not thrown the stems in there, it would have been fine. Stems??? Yes, stems. You wouldn’t garnish the top of an elegant plate with chopped stems, but for pesto, it’s totally fine, provided they get chopped up small enough.

Here’s an aside on basil stems, in particular: A few years ago I accidentally discovered that chewing on them temporarily relieved a terrible sore throat I had been suffering from. Apparently basil is an analgesic! Who knew?!

Mortar and Pestle

Another low-tech alternative would be to use a mortar and pestle, which is in fact, my favorite kitchen tool besides a good knife and chopping block.

When going to someone else’s home to cook, I sometimes ask, “Do you have a mortar and pestle?” The usual response is a blank expression, followed by, “I can’t imagine what I would ever use it for.” LOL.

Well, it’s just about the easiest way to crush some garlic to make a quick salad dressing or to grind up some whole spices. By the way, whole spices stay fresh just about indefinitely, while ground spices need to be replaced every 6 months. I like keeping a wide variety of spices in my cabinet, but I prefer them whole if I don’t use them weekly.

I am thankful to have grown up in a metropolitan area where I have been influenced by cultures and cuisines from around the world. The mortar and pestle were introduced to me by friends from the Middle East when I first discovered the bold, fresh flavors of garlic, lemon and parsley. After experimenting with all kinds of other contraptions, I came to agree that the mortar and pestle are the way to go.

Ingredients

Now, back to pesto: You can make it with just about anything. Most people are familiar with the basil version which typically includes: pine nuts, garlic, salt, olive oil and Parmesan cheese. But why stop there? How about a spinach pesto?

I love pairing cilantro pesto with fish. For that, I usually leave out the cheese and make it with a different nut because pine nuts are so expensive and a few people have told me they have an allergic reaction to them. I prefer using either walnuts or almonds. (Raw nuts are a wonderful addition to your pantry, by the way. Just put them in the refrigerator after opening the bag.)

Got another nut? Cashews? Pistachios? I have used them all and have found that I often don’t even feel the need to add cheese, so if you’re dairy-free, no problem. Be careful with the salt, especially if your nuts happen to be salted. You can always add more, but you can’t take it back. Experiment with adding a little citrus juice too. Go nuts!

Pasta with shrimp and cilantro pesto made using NutriBullet

For more on using your mortar and pestle, please see Undressing the Dressing.

Squash Your Prejudice By Trying Something New

Get creative and try something new like a squash stew while learning to cook without recipes.

Cooking without a recipe or a meal plan requires smart shopping and wise use of ingredients on you have on hand. Let me explain why a squash like kabocha is a good one to keep around. Keep reading for inspiration on a delicious squash stew.

kabocha squash on white tablecloth — For those of you who haven’t met, here is the kabocha. He looks a little intimidating with his rough exterior, doesn’t he? Heavy and hard, he could do some serious damage if aimed at your head…which is precisely why he’s a good friend to have around the kitchen.

I love zucchini as much as anyone else does, but please make sure you eat it within a few days of purchase. It’s soft and tender, with a thin skin…not unlike some dear friends of mine; the ones requiring immediate attention and gentle handling. A hard squash like this one, though, is content to be ignored for weeks or even months until you decide you need him. You will love his sweet, bright orange flesh that softens while cooking. Just like people, you have to get to know what’s inside before dismissing a gruff appearance.

Changing My Mind

I will be honest. I was not always a fan of this vegetable. Growing up with a Japanese father, kabocha was a common offering at dinner. It seemed a little plain to me, only being seasoned with soy sauce. So when my friend, Monika, wanted me to try it in a stew years ago, I had a knee jerk reaction to object.

Here’s an example of why I suggest a different preparation if you hadn’t previously been fond of a particular food. I changed my mind when I tried this delicious and colorful stew. Best of all, it can be made with healthy, shelf stable items when you might not have a lot of other options at home.

Ingredients for Kabocha Squash Stew:

kabocha
chickpeas
red lentils
onion
carrots
ginger
stock
spices such as cumin, saffron, turmeric, paprika
tomato paste

I always keep some fresh ginger root in the freezer as it’s a powerful flavor addition to so many dishes). Use whatever flavorful liquid you have on hand. I like chicken stock, but it could be vegetable stock or even some leftover salty pasta water if that’s all you have. Experiment with spices such as cumin, saffron, turmeric and paprika. What’s in your spice cabinet?

squash, legumes and spices on a white plate — Butternut squash, red lentils, chickpeas, saffron, paprika,turmeric and cumin

You could put a little tomato paste in there, but I often find myself without it. (If you remember to buy some tomato paste, please don’t throw away the remainder of the unused can. You can freeze blocks of it in an ice cube tray and then store it in the freezer in a plastic bag. The kind that comes in a tube keeps in the refrigerator well also.) I used a smidgen of ketchup last time instead.

My Cooking Philosophy

Rather than relying on exact measurements, I tend to think in terms of proportions. So, compared to the size of your kabocha, the dried legumes should each appear to be about a quarter of that amount. I soak the chickpeas overnight, but one can would work just as well. Just add the can, drained, near the end of cooking the stew, which takes a few hours on the stove top or up to 6 in a slow cooker.

Red lentils work well in this because they harmonize with the beautiful orange color of the squash and the carrots. But if you have another variety of lentils, use them. It’s not quite as pretty, but it still tastes good.

Where I live, kabocha is not difficult to find in the supermarket. You can ask someone who works there if you don’t see it. If they don’t have it, don’t panic. You can still make this delicious stew with an acorn squash or a butternut squash. I recommend taking them home also because not only are they very nutritious, but they will also wait patiently to make their appearance while you consume your most perishable produce first. You can’t help but love a non-needy vegetable!

If you have produce that is getting over-ripe, please use it first. Please read Pepper Prepper next for more delicious inspiration on cooking without a recipe.

No Chains. Break Free and Start Cooking Without a Recipe

Interested in cooking without a recipe? I can help you simplify shopping and meal prep.

I have lost track of how many chain emails I have received lately asking me to forward recipes. Thank you for thinking of me, my dear friends, who know me as a constant cook.

The truth is that I haven’t done recipes in years. They often spark our creativity and send us in the right direction, but I don’t feel I can be bound to them anymore. So, this blog is not about recipes. It’s about sharing ideas on cooking healthy, delicious meals and adapting to changing circumstances. Yes, you too can learn to cook without a recipe!

Cooking Without a Recipe: My Story

Following a back injury four years ago, I was unable to do much of anything, let alone grocery shopping. So my loving husband volunteered to take over that responsibility. At first I sent him to the store with a list, but this led to repeated calls from the market and he being unable to locate certain items. Once, thinking I was being especially helpful, I drew him a picture of a kabocha squash that I was requesting for a particular recipe. Apparently there was not a kabocha to be found, so I prepared a different dish than the one I had in mind.

After that, my only instructions were to buy lots of fresh fruits and vegetables and any proteins he desired. See what looks fresh and what’s on sale. I would find a way to prepare whatever he brought home. And that worked. It worked so well that I’ve never gone back to the old way of planning a weekly menu and a shopping list.

pineapple, papayas, bananas and cucumber on a wood platter on a glass table

Adapting to Change

I remember looking at empty produce shelves a number of weeks ago and felt sorry for the less popular vegetables left over like the ones last to be picked for a middle school sports team. Apparently, our culture has become obsessed with kale, so it was nowhere to be found. But there were plenty of collard greens. They are delicious, by the way. There weren’t any carrots, but there were plenty of turnips. No zucchini, but lots of eggplant. So, I bought what was available and we enjoyed eating them. The key is to prepare everything in a way that your family will enjoy. I firmly believe that if there is a vegetable you think you don’t like, you just haven’t yet had it prepared in an appealing way.

In these changing times, we are seeing shortages of basics that we may be accustomed to buying. So I suggest that we shop with an open mind and experiment with new items. Adaptability and creativity, along with a well-stocked pantry, will serve us well. Looking forward to exchanging ideas with you!

To better understand my philosophy, please read “Keep It Fresh” next.