Leek, bok choy, yellow carrot, pea tendrils, kale, garlic, apples, green beans, scallion.
Have you ever brought home a bushel of produce only to have it sitting in the fridge all week because you are too tired/lazy/overwhelmed to cook after spending all day at work having your soul and energy sucked out of you? This happens to me all the time. No matter how many times I vow to eat healthy and cook more I end up kicking myself after being thwarted by my lack of motivation.
This time when I got home from the farmers market I washed all the vegetables, excluding the more fragile pea tendrils. I chopped up the leeks and the carrots in anticipation of soup that I was planning to make. The clean kale sat in the fridge until I felt like a green smoothie and into my new Vitamix it went without delay. Likewise the clean bok choy waited shortly before it was transformed quickly into a fresh kimchi salad before the work week started. The preparation made an amazing difference by saving me time and energy, and lessening even the mental burden of having to do something after work. I’ve been eating vegetables all week and feeling great about it.
Another way to prepare for the week is so wash and actually cook all your vegetables, as Tamar Adler, author of An Everlasting Meal, demonstrates in this beautifully made video:
Happy cooking and eating~!
