Rather than following specific recipes that call for a fixed set of ingredients, we often work from “master recipes” that use some basic staples and flexible combinations of vegetables or other ingredients. Within the loose structure of how a given dish is prepared, the details can be filled in based on what ingredients are on hand. For example, salads generally don’t require specific recipes, just an understanding of how to mix various fresh, raw vegetables in complementary ways. It should also be understood that salads don’t have to use leafy greens at all, but can instead rely on shredded cabbage (like slaw), sliced cucumbers, or chunked vegetables (like a true Greek salad). Particularly good combinations may well be worth recording as a specific recipe.
The beauty of master recipes with seasonal vegetables is that similar preparations can be used over and over without boredom that might ensue from eating a specific preparation repeatedly. We would likely tire of a weekly repetition of pizza with tomato sauce, mozzarella, and pepperoni, but weekly pizza with a changing repertoire of seasonal toppings is welcome on our table throughout the year.
Follow the links below to descriptions of our favorite master recipes. [This is a work in progress and links will be added over time – March 2013]
- Stir fry
- Roasted vegetables
- Roasted sauces
- Veggie skillet