When I want salad but am in no mood to chop CHOP chop CHOP chop a thousand different vegetables, I choose a simple combination of arugula and endive. The two lettuces alone provide flavor, color, and texture contrasts–the three things a salad yearns for.
Halve the endive lengthwise and then slice into little half moons. Toss with arugula and a simple dressing of lemon juice, extra-virgin olive oil, mustard, and S & P.
That’s it. Stop reading.
Luckily my cheesy dinner doesn’t stop at broccoli cheddar soup. A twice baked, loaded potato compliments the soup and rounds out the meal.
Roast the potatoes whole in a 375-degree oven until tender, or easily pierced with a sharp knife, which will seem like an eternity. Once cool enough to handle, scoop put the flesh and mash with cheddar cheese, sour cream, chopped chives and crumbled cooked bacon. Season with S & P.
Next, fill the potato skins with the mashed potatoes, top with a bit more cheese and bake just until warmed through and the cheese on top melts.
There are few foods that do it for me the way cheese does. It can be dolled up or dressed down, incorporated into all meals–including dessert–and served hot or cold.
This meal is dedicated to you, cheddar cheese. I love you.
In a pot, sautee diced onions in oil over medium heat until translucent, adding minced garlic during the last minute of cooking. Pour in beer of your choice and allow it to reduce by 3/4. Add broccoli florets and stems, roughly chopped, and cover with chicken stock. Simmer until the broccoli is tender. Purée in a blender or with an immersion blender until smooth. Stir in grated extra-sharp cheddar cheese a little at a time so that the soup retains a silky, slightly thick consistency.
I made these oatmeal bars using this recipe. Swapped the raisins for chocolate chips, since that’s all I could scrounge up in the pantry, but honestly, I think these would fare best with dried fruit. More appropriate for breakfast than dessert, make these hearty bars to enjoy with your morning coffee.
I will be experimenting with these oatmeal bars, trying to make them healthier so that you’ll feel good about how you look in those little undies.
I can’t get enough of this salad. My friend and classmate, Sonia, introduced me to this ridiculously simple side dish that takes no more than 10 minutes to throw together.
Shred carrots (I used my trusty food processor and it took, oh, about 5 seconds) and combine with just enough mayonnaise to coat the carrots. Add grated garlic (lots. I mean it. Like, one decent size clove per carrot), S & P and eat. It gets even better as it sits, so make a ton and enjoy leftovers throughout the week.
I am completely obsessed. I can’t get enough. And though it has mayo, it’s not enough to make it a heavy, gluttonous ordeal, making it easier for me to do more than just eat in my underwear.
eating in your underwear 