This is a good one. A really good one. I mean it. So good in fact, that it has displaced my usual snack suspects- I crave this Roasted Cauliflower & Cannellini Bean Salad more than the rest. Truth be told, I had it for lunch and again for dinner last night. This is serious. Maybe this is simply a new food romance- maybe Ill grow bored once the novelty has worn off (Im no romantic, and honestly, thats what always happens with these things right?). But I would like to say that I dont think so- that this one is different (oh cliche). That this recipe is just that good. This one (jesusgod) might even last. 

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This folks, is fresh protein. Filling-without-feeling-too-heavy protein, the type that can be eaten before or after you break a sweat. This crunchy, savory, creamy salad is what I crave after long runs and challenging yoga classes. It sits well in my belly, satisfying not overwhelming, tasty and light while still substantial and nutritionally dense.

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May. Already. The last few months have snuck by super stealth style. And now-canyoubelieveit- its warm out (well, at intervals anyway) and I dont want to write as much, and I certainly dont want to cook as much. What I do want to do is lie in the sunshine for long stretches of time…and fall asleep at random…maybe read, a little bit of reading but really, a lot of napping. Ill eat too but only simple snacks that dont rob me of precious sun time. Its not that I havent cooked, because I have, but its been rather infrequent.

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This is my lunch every day. Really now. Every. Single. Day. Its a given, Ive stopped worrying over my mid day meal altogether- I know Ill have my usual kale saute thing. Its quite relaxing actually, not having to fuss, having that go-to dependable food. Especially when that food is good for me, when it makes getting greens in so easy. And its delicious too, satisfying- thats important.

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I think I did this last time. I know I did. With the beets. I took a beautiful ingredient, so very unique in its pattern, color etc. and I marred it simply by putting my hands on it, by using it. Gone are the interesting spots/stripes/stars that drew me in initially, lost to my very own negligence. Its happened twice now. I need to be more thoughtful in my recipe process it seems. 

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Im not going to talk about the weather or the season or the holidays or any of that. Because Im sick of it. And its boring. And Id rather just stick with food chatter and even that, Ill keep to a minimum. Today, this last week, has found me in hibernation mode so excuse my quiet, it will pass. Truth be told, I havent been cooking much for myself lately. I havent felt like it. Straight up disinterest here- no excuses.

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This is new. Havent been here before. Braised Daikon- I am unfamiliar. Daikon, to me, is a slaw ingredient, a food best enjoyed crunchy. Here I am, stepping outside of my habits, venturing into new preparations of foods I know well- braising a damn radish.

Took my pretty (hm, “pretty” might be a bit generous) pair of daikon, chopped them into neat 3/4 inch rounds & sunk the pieces in a skillet.

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This, I did not expect. Oh no, not at all. You see, I had read about hen-of-the-woods, heard of their preparations, had even spotted them at the market. Over time, they had become familiar to me in that circle of friends/we’re kind of acquaintances way- you know, we “see each other around”. What I didn’t realize, based on looks alone, was that this mushroom was, well, different.

So, we needed to get to know each other better- this was obvious. And we did, and it went reeeally really well.

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Im new. Thats my only (questionably valid?) excuse. I say this because I have only just now stumbled upon a delicious union of textures and flavors that I had failed to marry before. Why didn’t I think of this? And sooner at that? Creamy avocado & roasted brussels paired with toasty pecans, theres nothing else to say- my mouth is full.

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Admittedly, this is too easy…I mean, it hardly requires a recipe. Slaw is like that, its laid back- its chop up some cruciferous vegetables, add an acid (vinegar, lemon, what have you), a little fat (oil or mayo), maybe some sweetie sweetness (agave, maple syrup etc.) and there it is- a tangy/creamy/crunchy snack. The true challenge is in allowing it to sit undisturbed in the fridge so that the flavors set up just right.

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