2 radishes, 1/2 a fennel bulb, 2 small carrots, some cilantro, plus plenty of lime juice, salt, a little oil. This finely chopped garnish enabled us to have leftover black beans and rice (from the freezer–I always make more than I need in the moment) for dinner. Simple, fresh, filling and wholly sufficient.
I want to make two points: One, texture matters and finely chopping vegetables, herbs, nuts, seeds, whatever, can create a bright, rich garnish/salad/condiment that provides enough flavor to enliven plain things/staples–beens, rice, soup, roasted veg, eggs, etc.
Two, having vegetables on hand means you don’t have to run to the store last minute and instead can scrounge leftover bits, like the ones above, to create abundant flavor. Having a CSA or getting produce at a farmers’ market or store on a regular basis means you can spend the time you might have gone shopping, making fun food.
The thrill of seemingly making something out of nothing never wears off for me. I literally chuckle to myself with glee, cheap thrills, I know.
Happy New Year and Happy Chopping!
6 thoughts on “Less Shopping, More Chopping!”
Jayne Cronlund says:
Thanks for the reminders. I just made a lovely egg hash with leftover celery, celery root, a corner of an onion a few strands of kale and a helping of salsa. After chopping for a full 20 minutes, there was enough to feed a king on my plate. I went away satisfied and thrilled to eat an incredibly, healthy, satisfying and low cost $2 meal.
Awesome! Exactly what I’m talking about. Such fun, isn’t it:)!?
Charleen Kepner says:
I love to chop the bits up too! You’ve inspired me to stop running to the store and to run to the fridge instead! I usually do soup with the bits, but a fresh little salad sounds good! Thanks for the inspiration.
Thanks for sharing Charleen. “Run to the fridge instead. ..” love that.
Love this. I have followed you for a couple of years now. I so long to move in this direction. Seeing your postings are always so encouraging.
Thanks Laura! Baby steps and keep it fun.