This week I increased my peasant dish repertoire with Korean vegetable pancakes (Pa jun) suggested by Kitchen Kung Fu. There were many different recipes on line, and they all said pretty much the same thing: pretend you’re making blueberry pancakes and swap the blueberries for sliced vegetables. Well, that’s not quite what they said. Close, though.
Archive for the ‘Peasanthood’ Category
Walnuts have become a staple in my house after we bought an enormous bag at Sam’s so that I could make biscotti Christmas gifts. Even after all the baking, we still had a couple of pounds of shelled walnuts. Thinking, “We’ll never get through that many walnuts,” I’ve used them in everything I could think of this winter: with greens and pasta, in salads, oatmeal, and desserts. And last week, I scurried off to Sam’s to buy another enormous bag of walnuts.
Nuts are good for you. They’re high in unsaturated fats, Omega-3 fatty acids, and arginine. The Harvard School of Public Health touts the cardiovascular benefits of eating nuts, and The Mayo Clinic describes their part in healthy Mediterranean diets.
Here are some nutty dishes we love:
One way to get more out of your CSA subscription and keep your CSA kitchen sustainable is to collect dishes that are flexible, easy, and veggie-intensive. It’s not hard to do – dishes like this exist in every food culture and have the following characteristics:
- high vegetable to meat ratio (perhaps infinite)
- infinitely variable in amounts and ingredients (with a few seasonal restraints)
- can serve as one-dish meals
- don’t call for a lot of additional ingredients
- don’t require too much attention or time once you get the idea down
Here’s a quick list of possibilities. (Our two current favorites – lo mein and cottage pie – are discussed in more detail below.)
- vegetable soup or stew (pretty much everywhere)
- cottage pie (Britain)
- ratatouille (France)
- briami (Greece)
- lo mein, fried rice (China)
- yaksoba (Japan)
- pad thai (Thailand)
- gado gado (Indonesia)
- curries of all sorts (India)