It’s Simple, Just Keep Cooking
I know, I know I said grilled lamb chops, but some complications with time constraints and me just not pulling the lamb out early enough led to a quick postponement of the dish. But don’t worry, it is forthcoming, just as soon as I can round up the necessary accoutrement, so to speak.
In the meantime, I thought I’d share with you a number of insights I took away from our first ever focus group we held last night. One is that no matter what your cooking level, no matter how often you eat at home, or if you have a backyard garden, or still sneak in a late night Jack-in-the-Box run, the simple fact that you have chosen to become a member of Full Circle shows that you care.
It shows that you care about your health, about the health of your family, and the health of our planet. And it is commendable. Don’t forget that. We at Full Circle want everyone to have access to fresh, organic, sustainably grown fruits and vegetables, because we believe it is a necessary step to fixing our broken food system.
Whether you joined Full Circle because you want healthier food in your diet, or because you want to join us in our quest, you are doing the right thing. Thank you to all our members. We appreciate each and every one of you and want to help you eat better, grow in your culinary aspirations and really, truly live the good food life.
Eating healthy isn’t hard. For the most part it just means eating at home. Of course it takes some knowledge of food and some various skills around the kitchen, but less than you think. Even I don’t cook new or different meals every night. I have my fallback techniques, tried and true, that may not be the way someone else does it, but it’s the way I love to eat. And I usually cook for six, even though there’s only three of us, so we can have leftovers.
So, keep at it. Set yourself a goal of learning one new simple recipe a week. Nothing hard, or include one ingredient in a meal you already know that you normally wouldn’t include, or use one technique that may be new to you. I generally need to cook something three times before I know it, and by the third time it may be slightly different, but it’s how I like it.
To hopefully further you down your culinary road, this is a staple recipe, basically my fall back dressing. Something that is as delicious on a simple salad or one loaded with the entire contents of the fridge. It tastes great on a salad with smoked salmon, or chicken and even better with blue cheese and pears. Make it your own (I like mine a little saltier than most) and it will be your fallback too.
- 1 T Shallots, diced
- 4 T balsamic vinaigrette
- 1 T Dijon mustard
- 1/2 cup olive oil
- Salt and freshly ground pepper
- In a blender or food processor combine shallots, balsamic and mustard. While running, drizzle in olive oil in a thin stream until dressing has a thick, almost creamy consistency. Salt and pepper to taste. Can be stored in airtight container for up two weeks. If dressing breaks (the ingredients separate), blend again to bring back to proper consistency. This recipe makes about 3/4 cup. Keep proportions equal when increasing yield.
Soon to come – Grilled lamb chops with Mediterranean spices, grilled escarole and a nectarine chutney, I swear it!