Today was Mariquita Farms Mystery Box day, and today’s selection included a bag of Yukon Gold potatoes and basil and little bitty cucumbers and Pimiento de Padron peppers, among other things. A friend was coming over for dinner, so I decided to put a little something together. But what?
I wanted to use that basil ASAP. I don’t buy basil, since it usually comes in huge quantities that languish in my crisper long after I use what I need, and this bunch was too good to go to waste. And the potatoes — am I really in the mood for potatoes? Somehow my brains came up with the terrific idea of a cold potato salad with basil pesto called I Can’t Believe It’s Not Gnocchi. Because, like, you know, gnocchi are made with potatoes? And this is just like gnocchi, only way simpler and, um, not like gnocchi at all? Well, it’s still really good. I bet Fabio would endorse it.
… a.k.a. “Stone Cold Breakfast”
1 cups water
1/2 cup rolled oats
1/2 cup flax seeds
Traveling container, such as tupperware
A coffee grinder
THE NIGHT BEFORE:
Grind the flax seeds in the coffee grinder. Combine oats, flax, and water in container. Stir or seal ‘n’ shake. Set on countertop.
THE MORNING AFTER:
Add milky substance and reseal. Put container in your bag and leave the house. Don’t forget to bring a spoon!
After I spooned this hot from the pan last night, I found it unusual even for my generous taste. I’d been wanting to make a dish with seaweed for a few weeks, and thought this combination up when a bag of brussels sprouts was included in the aforementioned Thursday night Mystery Box.
This raw-food salad is based off of a dish I had at a Middle Eastern restaurant on West Broadway many years ago. It’s excellent alone or as part of a larger survey of food, such as a composed salad plate. I have served this along with a French lentil-feta salad, pureed sweet potatoes with coconut milk, roasted peppers, vegetarian kibbeh, and fresh-baked pitas to positive reviews.
1 large head cabbage, human head sized, chopped
2 carrots, grated
Bunch red radishes, chopped
2 Serrano chilies, minced
2/3 cup cilantro, minced
1 1/2 cups Mexican mayonnaise
1/2 cup coconut milk
2 tablespoons garlic powder
Salt & pepper to taste
Cut up the stuff. (A Cuisinart is good for the cabbage. So is one of those handheld cabbage choppers.) Put all the vegetal things except the chilies in a big bowl. In another bowl, mix together the mayonnaise, chilies, milk, garlic powder, salt, pepper, and what ever else you think tastes good. Incorporate with the veggies. Stick the slaw in the fridge, and put a note about it on the kitchen mirror for your roommates to see.
10 servings, give or take