It looks like all I really needed in order to nudge myself to eat more vegetables was to keep a large variety of salad-able vegetables in the fridge. It’s still pretty cold out, so I prefer to eat warm foods. Roast vegetables, then.
2016-02-07c Eating more vegetables – index card #cooking #vegetables
I spent part of my afternoon processing a stream of various vegetables cut into half-inch-ish dice, tossed in olive oil, and roasted at 400’F for however long it took to make them tender, generally shaking them and checking them every ten minutes or so. It’s a good pipeline: one bowl for scraps, one bowl for tossing in olive oil, one large chopping board and a chef’s knife, a roasting pan lined with foil, and each batch of vegetables is generally chopped up by the time the previous batch is done roasting, with liberal breaks for hanging out in #emacs, browsing the Web, or playing games.
Today’s haul: parsnips, carrots, fennel, broccoli, and beets, joining the sweet potatoes and butternut squash in the fridge. I also have chickpeas (both boiled and roasted) and couscous. Mwahaha. My very own salad bar. Meals feel like more of an indulgent production when I haul out almost a dozen containers so that I can take a couple of spoons from each. It’s like when I spend a weekend making a banchan extravaganza, lining up a slew of Korean side dishes, but with less work since the vegetables pretty much use the same cooking methods and I don’t have to juggle different pans, oils, and spices.
Might be a good opportunity to revisit this sketch from last year:
2015-01-28 Winter vegetables to explore – index card #cooking
Still haven’t played around with endives, kohlrabi, broccoli raabe, chicory, escarole, rutabagas, or turnips. There’s still time, though!
I imagine that stocking this kind of salad bar would be much the same in warmer weather, except maybe with less cooking and more greens/fruits. Should be fun.