Produce: cherry tomatoes, avocados, salad (kale, romaine, arugula) cilantro, radishes. And I also pick a few more excited vegetables to be the focal point of a dish I make that week, like brussell sprouts or broccoli for roasting. I get garlic, shallots and onions if I don’t have any at home.
Additionally: a loaf of wheat sourdough sandwich bread, brown eggs, sliced sandwich cheese like muenster, goat cheese, cultured style butter, tofu.
Snacks: hummus, bulk popcorn kernels, crackers, store brand rice krispy cereal (my weakness).
Frozen: spinach, berries, the occasional vegetarian meat substitute product especially gardein and dr Praeger veggie burgers!
Almond milk if I can afford the good stuff. Otherwise I’ll take it from work.
Pantry staples: canned garbanzo beans, canned black beans, farro, sushi and brown rice, banza chickpea protein pasta, nori sheets, quinoa, vegetarian retried beans, coconut oil, smoked and regular extra virgin olive oil, grapeseed oil, corn tortillas, vegetable broth,(only getting these things if I am out or running low on them).
That’s about it!
Crispy Roasted Chicken and Vegetable Mash (made from “pulp” leftovers from juicing)
Let’s just get this out of the way: that little orange smudge of mash on the side of the dish annoys me. But photoshopping food could give the food-loving society a plate-appearance related complex much like how the fashion world has done to women (and men!). I will not bow down! My mash got a little messy but it’s the taste that counts! Mashes are beautiful in all shapes and sizes!
Back to the food…Juicing is fun and yields some exquisite and healthy concoctions but it is also a very pricey habit when you realize that 1 bunch of carrots gives you about to sips of juice. I try to get creative with all of the leftover pulp my juicer discards — apple sauce, carrot cake, sorbets, broths etc. — so that I can really get as much out of my dollar and produce as possible. For this mash I used carrot and celery “pulp” from juicer, and added 1 leek and 1 small potato.
Both of those organic chicken legs costs me a whopping $3 at Fresh Market. Cluck yes is that a cluckin deal or what? *I once dated someone who always replaced the F-word with “Cluck” so don’t even think that I was just being cute right there.* I served the chicken with a side of rosemary jus (in small) bowl.
Two chicken legs
1/3 cup olive oil
2 pinches of cumin
2 tbsp Rosemary, finely chopped
1 tbsp lemon peel, grated
½ cup chicken broth
2 tbsp butter
1 small shallot, finely chopped
For Vegetable Mash:
1 1/2 cup carrot, grated
1 cup celery, grated
1 small potato, coarsely chopped
1 leek, white and light green parts only, coarsely chopped
1 shallot, quartered
2 gloves of garlic, smashed
Optional: cream, chicken or veg broth
Turn over on to 375.
Bring chicken legs to almost room temp. On skin side rub down LIGHTLY with cumin. Sprinkle half of grated lemon peel, rosemary and S&P. Brush on with some olive oil. Heat olive oil in iron skillet on medium-high heat. You don’t want chicken sitting in a tub of olive oil, just enough to coat pan to keep chicken from sticking. After a minute or two, place chicken legs on skin side, leaving them to crisp up UNTOUCHED for about 5 minutes. Try to take a careful peek at the skin, if it looks browned, carefully flip them, if not keep them going for 2-3 more minutes. When browned, carefully flip them using tongs. After about 5 transfer the pan to the oven for about 10 more minutes to finish cooking.
I added shallot to roast with chicken only because it looks pretty and I like roasted shallot but it isn’t necessary. Added veggies to roast with chicken is classic though so go for it.
In another pan on medium heat, add remaining olive oil and shallots, stirring until translucent. Add chicken broth and remaining rosemary, lemon peel, S&P, butter and let it heat up and thicken, stirring often.
Poil your potato, shallot and leek until penetrable with fork, keeping ½ cup of the potato water.
Add all to grated carrot and celery in a large saucepan and add smashed garlic, and salt and pepper to taste on medium high heat. After about 10 minutes, or once carrots are softened use a hand mixer or blender to puree the mixture. To make less thick, add some broth, to make more thick add some butter or cream. Or find a balance using all of the above like I did. Play with it, perhaps adding herbs or turmeric or cumin if you want something more lively.