Archive for the ‘Eating Vegetables’ Category

Dips on Chips: Guacamole

Dip on a chip (Eat Me. Drink Me.)

A legitimate question: why have I never written about guacamole? Because seriously, I make great guac. I’m sitting at my desk right now, listening to sweet summer jams and munching on chips and guac. I know it’s a little early for lunch, but I’ve been up since seven working on a writing project and running errands, and I just couldn’t resist that plump little avocado nestled between the onions and garlic saying, Eat me, eat me, I’m so squishy and green!

My passion for guacamole emerged out of on incredibly uncomfortable social situation, which occurred a few summers ago when I was leading backpacking trips with Davidson College. At the end of each trip, the group would go to a Davidson employee’s house for dinner. I don’t even remember who the employee in question was – all I remember is that she was in her late forties and worked in some sort of office and that along with us, she had invited her daughters and her new boyfriend to the dinner as well. Her boyfriend, whose name was Jaun, was clearly at least ten years younger – they had met while Juan and company were renovating her office, or something like that. Her daughters clearly didn’t like Juan and kept rolling their eyes at each other every time their mother said something about him.

Which was often, since she only talked about Juan, clearly to mitigate her daughters’ disapproval. Juan didn’t say anything.

The dinner was something Mexican. Juan is a really good cook. [Insert history of Juan’s family.] Juan, Juan, Juan, Juan. [Daughters roll eyes. Backpacking participants smile awkwardly. Juan smiles awkwardly.] I made these enchiladas just like Juan’s mom used to make. [Shoveling food into mouth to keep from having to make a comment. Silence. Longer awkward silence. » Continue reading this post…

Tailgating at 9 AM (a post by Josh)

At the Davidson Farmer's Market (Eat Me. Drink Me.)

From my limited understanding about tailgating, what you do at a tailgate is stand around the back of a truck, grill, drink, and stand in a parking lot. How American. That’s not what I ended up doing at 9 am yesterday, but I did tailgate. What? Stop confusing me.

What Davidson has stated to do in the winter months, when the crops are few and far between, is have its weekly Farmer’s Market become a bi-weekly tailgate Farmer’s Market. What that means is every other Saturday, farmers will bring their produce, baked goods, jams, ostrich meat, and flowers to the back parking lot of the local coffee shop, Summit.

Vendor selling lettuce (Eat Me. Drink Me.)

The market board (Eat Me. Drink Me.)
Fresh bread (Eat Me. Drink Me.)

Yesterday was a Saturday that the market was happening, and how thankful was I. It was the first beautiful day in North Carolina since the November heat wave – a comfortable 60 degrees, blue skies, and crisp.

Lettuces (Eat Me. Drink Me.)

Homemade dips (Eat Me. Drink Me.)

Although there were a bunch of appetizing vegetables, I only had my eyes set on Brussels sprouts.

Um, why?

Well, it turns out that yesterday was not only a good day because of the Farmer’s market, and beautiful day, but also because there was to be a potluck that night. With potlucks, I always try to bring that food that everyone thinks they hate – see: cabbage, mushrooms, etc – and make them try my version. For me, it’s the ultimate test: can I make someone like something that they used to hate? So this time, I tried Brussels sprouts.

Beautiful brussels (Eat Me. Drink Me.)

Once I got home with the two packages of sprouts, I realized that I actually didn’t know how to exactly cook these miniature cabbage-like things. Looking in a few cook books, I figured that boiling them, then sautéing them would be a legitimate option.

So after washing and halving them, I boiled them for about four minutes. » Continue reading this post…

Kale and You (a post by Josh)

Kale and potatoes (Eat Me. Drink Me.)

You sit in your apartment, thinking that it’s too cold outside to leave. You don’t understand why North Carolina and New York are the same temperature, or so says weather dot com. It’s not bad, just too many layers to put on before heading out to the grocery store to pick up the last ingredients for your dinner tonight. It’s probably been at least two months since you have seen all of your old roommates together in one space. This dinner is the first of hopefully many gatherings making your friends companions – those who break bread together.

In your cabinet sits the olive oil, salt, pepper, potatoes, and vegetable stock that you need. Your refrigerator cools off the vegetables that you’ll use tonight – some mixed salad greens, goat cheese and tomatoes, as well as some kale from the local organic trade post.

The CD player ekes out soothing notes to fill the room as you return from the grocery store – for some spices you’ve wanted to get anyway. You take off your coat, turn on the stove light, and get ready to start the game of chopping, tossing, mixing, sautéing, baking, plating, and enjoying. First it’s the potatoes – they have to get oiled up and herbed down so that they can sit in the oven for at least forty-five minutes. Then it’s the water for the pasta. You think, starches are always a good thing for dinners. Not always, but for big parties, for sure. Next it’s the kale. You pull out the new cookbook your grandmother thoughtfully gave you for Christmas. Normally you don’t follow recipes, but tonight you think it has to be special. » Continue reading this post…

The Mother of Invention

Greens, eggs, feta (Eat Me. Drink Me.)

As my college career draws to a close, I find myself running into one problem more consistently than any other. I have no food. The budget is low, time is tight, and the tamarind paste to usefulness ratio is completely out of whack.

There have been some successes in my quest to empty the pantry, but there have also been some definite mistakes. Pasta, cottage cheese, red pepper flakes. Not so good. Lasagna with curry sauce. Not so good. Today, however, I came up with one of my greatest wins. Steamed greens topped with a fried egg and crumbled feta cheese.

Last Saturday was the opening of the Farmer’s Market in Davidson. I love the market, because it’s the best place to buy produce in this area. The meats and some of the cheeses are a little expensive (though delicious), but you can’t beat a big bag of mixed greens for $2. I found a new vendor at the market selling some of the best feta I’ve had – crumbly, yet thick and salty with a finishing bite of brine. In addition to the greens and feta, I bought baby cabbage, freshly picked strawberries, kohlrabi, arugula, tomatoes, and a basil plant. A good day.

My Farmers Market purchases have been seeing me through the past week. One day I had toasted flatbread with tomatoes, basil, and feta. On another, boiled kohlrabi tossed with butter, rice wine vinegar, salt, and pepper. But today’s invention has definitely been the best.

I’d never cooked greens before this batch – partly because I’d never eaten greens before coming to school in the south. I decided to try a variation on steaming, which involved sticking wet leaves into a skillet with a little olive oil, salt, and pepper, and then covering the skillet with another skillet. » Continue reading this post…

Rouge Paris (a post by Josh): Red Cabbage with Garlic & Sriracha

Sometimes certain smells rip me back to a particular past. If I smell this one perfume, I’m back in my elementary school, walking through a hallway doorway, on my way to 5th grade graduation. Sometimes, this happens with foods too. If I see a large head of cabbage, cut in half displaying the white and purple labyrinth – I am back in the Marais, waiting in line for my second falafel in two days.

If you’ve never been to Paris before, picture this for me – small streets framed with bright white, red, yellow, green and blue door fronts. Hundreds of people packing them on a Sunday afternoon. A cold chill is in the air, so people hunch a bit, and talk louder than Paris normally permits. Groups are stationed as obstacles for the moving, waiting for Ruggelach, shawarma, or falafel and a warm shelter for ten minutes. This is the Marais, “the swamp,” “the fourth,” or the Jewish section of Paris.

Walking in the Marais my first time, I was overtaken by the boisterousness of the store owners ringing people into their shops in French, Italian and English. After we gave a few of their walking advertisements the cold shoulder, my friend ushered me to the corner falafel shop. It’s the one with the red awning, across the sidewalk from the bakery that has “the best Ruggelach in town” and a block from the main road, taking you off to the Seine.

We went inside to get our four euro falafel, then back into the biting cold to wait for the assembly line. Within five minutes, I was holding the epitome of the Marais’ Cuisine – a warmed pita stuffed with chickpea fritters, cucumber salad, tzatziki sauce, garlic, a tomato-chili salsa, and at the bottom, the warm, red cabbage. » Continue reading this post…

Remember the Radish

A bunch of radishes (Eat Me. Drink Me.)

I have just one question. What happened to radishes?

You haven’t thought about radishes for years. They belong to the arsenal of easy vegetables to grow when you’re in fourth grade and learning about gardens and seeds and sex life of plants. After your science class munches those crunchy, rosy bundles, you forget about them completely until one day, you’re walking through the grocery store on a produce kick and wonder what a radish actually tastes like. You remember not being particularly fond of them back in fourth grade, but you have no idea why. Out of curiosity, you buy a bunch. And bam! They’re delicious! You can’t stop eating them! They’re crisp, with the consistency of a water chestnut, but a cleaner taste, and an almost peppery bite.

Ok, so maybe that’s very specifically my relationship to radishes, but I’m willing to guess it’s similar to other people’s as well. If radishes are so good, why are they so easily overlooked? The reason, sadly, could lie with their lack of versatility. Radishes are much better cold than cooked, and are quick to disregard since a bunch bought to chuck in a salad can’t later be made into a sauce or soup. They’re a pretty useless vegetable. They’re hard to cut, hard to use, and hard to remember.

And while radishes make great snacks on their own and are good for you to boot, with lots of folic acid, potassium, ascorbic acid, and vitamin B6, when it comes to recipes, options are limited. It looks like salad, salad, and more salad is the fate for almost all radishes. If the radish is lucky, it may end up in a relish or salsa, but mostly – it’s salad.

Sigh, said the radish.

Lovely radishes (Eat Me. Drink Me.)

The conclusion is sad – but not hopeless. Radishes are, after all, good as snacks and good in salads. » Continue reading this post…

Easy as Dressing Yourself. Or a Salad. Whichever. (a post by Josh): Salad Dressing

There are a few things that I think people need to make at home. Salad dressing is one of many. No more buying them at some store for too much money. It just seems like a waste to have the ingredients in your kitchen, and also a big jar of Ranch dressing (made of who knows what).

This banter is mainly from my countless dinner parties where someone would ask “is there dressing on the salad yet?” “yeah” “oh, what kind?” “I don’t know, I just made it” “OH! How! I don’t think I could do that.”

Yes, yes you can. And yes, those exclamation points are in there for a reason. It’s real simple, though, to make a salad dressing. I’m going off of a vinegrette (and not anything heavy), but here are the basic ingredients: » Continue reading this post…

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