Eat Better. Every Day. 

I just returned from Louisville, Kentucky where I was for the better part of a week of Slow Food work. It was an intense, productive and inspiring trip. And I ate some good food but I ate a lot of mediocre hotel food too. The first thing I cooked upon my return was lunch for myself yesterday. I had not had time to go to the store but I had a few parsnips left in the fridge, a couple of eggs, an onion, some parsley in the back yard and a lemon.  In a matter of 10 minutes those few things turned into a most satisfying meal. I know I can't divorce the meal from its surroundings and partly why it tasted so good was that I was home, in my own kitchen with the damp, sweet smell of Portland spring coming in the window. But that plate of parsnips and parsley hash with a fried egg on top was amazingly good even so. 

This kind of cooking--knowing that you can grate some parsnips and fry them with some onion and some herbs and top it with an egg and a little lemon juice and have a delicious, nourishing meal in 10 minutes--is the kind of thing we talk about and do in the Eat Better Series that starts Saturday, April 28th. This kind of class is what gives you that comfort and confidence to make something out of seemingly very little, and make something good!  There are a just a few spots left in this two-part class (Saturdays April 28th and May 5th, 3- 6:30pm). 

Trick of the Week

Make hash! I love the box grater and a box grater (or food processor) can turn your carrots, parsnips, potatoes, zucchini or winter squash into something that cooks in mere minutes. Add whatever herbs or spices you have/like, saute for a few minutes with some onion until the vegetables are tender. Then add a squeeze of lemon juice if you have it. 

Scoot the veggies over to one side of the pan and fry a couple of eggs in the empty space. Serve hash topped with egg and plenty of salt and pepper. 

at Better

Eat Better: Kitchen Fundamentals, Pantry Stocking & 30-Minute Dinners -- The mother of all Cook With What You Have classes in the form of a 2-part series about eating well every day of the week.

May Lunch-Time Class -- short, inexpensive class mid-day where we make dishes that double as lunch the next day. 

Farmers Market Improv Class -- We'll shop the Buckman Farmers' Market and return to the kitchen to turn the bounty into dinner. 

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