One of my newest clients is someone I've known for awhile. He's a bachelor and wants to update his cooking. His hope? To expand his dinner repertoire "beyond grass fed hot dogs and hamburgers." When he emailed to see if I could help, I said sure. I enjoy helping people get more comfy in their food routines. Especially if it's something they find to be annoying, tedious or otherwise unpleasant. Shopping, prep, cooking, and food storage can be simpler and easier with advice, tips, and practice.
His kitchen is spacious and pretty well stocked. There's room for more coconut milk, curry and other exotic fare, which he has expressed interest in. I also let him know without too much scorn that onions and garlic don't need to be stored in the fridge. But we have to start with baby steps. First, an outing to the farmer's market. Then we'll return to his place and prep.
White bean puree
Whole white beans
Pesto with pasta
3 garlic cloves
1 small onion
2 cups fresh basil leaves
2 T. dill, basil, or other fresh herb
2 T. parsley (optional, for pesto)
1/4 c. + 1/2 c. Parmesan cheese
1/4 c. pine nuts, walnuts, or almonds, for pesto.
1 lb. Fusilli or other long/thin pasta, for pesto