Based on how much I love food and feeding people, I can’t believe that this is my first food post.
Between Isaac and I, we’ve put on 50+ pounds since we’ve met. It’s definitely taken a toll on our physical health (i.e., achier joints, back and knee problems) so we’re trying to be healthier. To do this, we’ve decided to eat smaller portions and cook at home more. We’ve been getting a box of organic fruits and veggies delivered to our house from a local Ballard company called New Roots Organic. They’ve been great–unlike other CSAs, they have a smaller box for a smaller household. They’re veggies and fruit have also been top notch as far as quality goes. For the last few weeks, we’ve been getting spinach from California. Not totally local but the flavors in the spinach have been really rich, buttery, and complex. Take a look at how green this spinach really is.
I’m not really much for recipes these days–I still reference them for ideas but it’s been more of a hodgepodge of experimentation. After reading a slew of books/articles and watching documentaries about slow food and mindful eating, I’ve embraced that the quality of the ingredients is the most important part of making really great food. And bringing out those natural flavors, is where cooking is at. So we’ve been eating the spinach raw in salads.
Here are the ingredients we’ve been using for our salads. You can substitute any fruit or nuts here, but the local pears we’ve been getting in the box have been pretty amazing too so we’ve been using those. If you can’t get fresh local fruit, you can also use dried berries too.
- Point Reyes blue cheese
- Cooked and chopped uncured bacon
- Chopped walnuts
- Delicious vinegar, olive oil, and herb dressing
Nom, nom, nom… Eat well!