If you are looking for a last-minute side to compliment whatever you’re throwing on the grill, jump on the slaw wagon with me. I went on a bender this week, enjoying three different slaws in the same number of days.
Continue reading “SHREDDED ROOT VEGETABLES WITH DATES, TOASTED ALMONDS AND TAHINI”
Nothing makes me quite as happy come dinnertime than knowing I already have it made. Usually this comes in the form of that typical prepped-ahead What We Eat-style salad – you know the one, a mix of cooked and raw vegetables, herbs, citrus zest, a nut, a cheese, avocado, maybe a handful of grain. But sometimes I want a warm, more comforting meal.
That urge hit this Tuesday. Although I’m still building back my pantry after months of escaping the city, my kitchen never lacks the holy trinity of anchovies, lemon and garlic. These workhorse ingredients create magic when combined, lending a vibrant, earthy, ever so tangy flavor to whatever they touch. All I needed to grab before the rain and wind pick up is a protein, vegetable and fresh herb to brighten the finished dish.
Continue reading “GARLICKY ROASTED CHICKEN THIGHS AND PEPPERS WITH LEMON AND ANCHOVY”
After last Friday’s weekly team check-in, when (per usual) we spent a good 30 minutes discussing what we’ve been cooking/eating/craving, I was inspired to make Elizabeth’s pan-seared and roasted pork tenderloin, sliced on the bias and spooned with a sort of cheater’s chutney. She described the chutney as an equal mix of something like marmalade, apricot preserves or fig jam, and Dijon mustard. She enhances the flavor with a little minced garlic and rosemary, thinning it as needed with fresh orange juice. Chefs rarely talk in strict measurements when sharing recipes so I’ve attempted to formalize her take for you below.
Not to boast but the What We Eat team is darn good at making vegetables irresistible. To keep people coming back for more, we consider the following:
Our beloved Katie shared one of her client’s favorite recipes for this post: a delicious kid-friendly weekly main that will convert many a veggie hater. Its flavors are simple but, dressed up with fresh herbs, toasted sesame seeds, and lime wedges on the side, even the discerning What We Eat cleaned their plates.