Week 3: Connection

April 6 - April 12

It is so important that we feel connected to our communities right now, despite our simultaneous effort to stay home during the peak of this pandemic.

So, in an effort to encourage less grocery shopping, I did things a little differently this week: Instead of me writing you a grocery list, I asked all of you to tell me what ingredients you had unused in your fridges and pantries.

The submissions I ended up with range from common pantry staples, like pasta and beans, to exotic canned items and specialty items, like jackfruit and ricotta cheese.

This week is less about me providing you with detailed recipes to follow, and more about giving you a creative guide; a jumping off point for trying new flavor combinations and thinking outside the box.

Keep in mind while I do give some cooking instruction throughout, there aren’t ingredient lists or exact measurements. I recommend looking up similar recipes if you need a basic idea of measurements, and combine that with using your best judgement. Most importantly TASTE, TASTE, TASTE. When it comes to seasoning, add a little at a time and taste as you go. As it pertains to doneness, check food frequently. The more you interact with your food, the better cook you will be, as you get a feel for the way things look, taste and smell when they are ready.

IMPORTANT NOTE: as always, but especially now, remember that hands and foods should be washed before cooking.

Be sure to cook food thoroughly, as consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Those who are very young, very old, or pregnant should be especially careful.

Jackfruit

This exotic fruit has a striking texture, similar to that of pulled pork. The trick to cooking with it is layering lots of flavor, because it soaks up seasoning well.

Zucchini

Zucchini is a delicious, tender and often misunderstood squash. Cook it so that it gets crispy and caramelized, instead of plain and mushy.

Sushi Rice

Much like regular rice, sushi rice is a perfect side to any meal, but it’s wonderful texture and flavor make it an equally exciting main event. 

Ricotta Cheese

Ricotta can seem recipe specific, but don’t let it go bad in the back of your fridge! It can be a great creamy base for so many delicious meals and snacks.

Pasta

Pasta requires no preamble. It just might be one of our most beloved pantry staples. Because what DOESN’T go with pasta?

Lentils

Lentils are a greatly under appreciated legume: once cooked, they can be a wonderful do-it-all ingredient to have on hand.

Kidney Beans

Beans are incredibly multifaceted: whether you’re working with chickpeas or kidney beans, you can use them in a multitude of simple ways.

Cabbage Slaw

Fresh, crunchy, creamy - slaw can be incredibly versatile, and because cabbage is so hearty it can stand up to dressings and carry loads of flavor.

Bok Choy

When it comes to greens, there are few that don’t respond well to being served simply with salt, pepper and lots of garlic - and bok choy is no exception.