This week’s challenge was to try to cook with veggies you’ve never had before or to try using produce in a new way. I went with the latter option since I have only ever made maybe a dozen different dishes in my life. I’d like to learn how to cook my favorite veggies in new ways before I dive into eating winter melon, buddha’s hand, or some other exotic one.
For the first meal, I chose kale (which we already had in the fridge – I didn’t go shopping this week). I’ve never cooked at home with kale before, but it seems like quite a versatile veggie and I especially like that it lasts quite a long time in the fridge since I don’t shop that often. I like the idea of going shopping each week and buying the same ingredients but using them in different recipes throughout the week (I get easily overwhelming in the supermarket – so many choices!)
Because I really liked the kale and potato soup from class, I wanted to try to make a soup, but something hardier that could serve as a one-pot meal. I didn’t have any potatoes, which seem like a key ingredient for thickening soups, so I searched online and found a recipe for Lentil, Kale, and Quinoa stew. This recipe also used coconut oil, which we also had in the pantry, but I probably couldn’t have told you what it was supposed to be used for before making this. It actually added a nice sweetness to the stew. The spices included were another added bonus. The stew was hardy and it made a ton, so we had leftovers for lunch. This definitely increased my veggie intake this week and the recipe is a winner, so I hope to make it again in the future. Check back for meal #2.