Listening to podcasts is a simple pleasure that boosts my daily inspiration and mood. But I'm a single-tasker, so I listen when my attention won't be compromised; riding the metro, walking in the park, doing mindless cooking activities like chopping vegetables.
I was recently listening to an episode on Food52's Burnt Toast that answered the question: What do you cook when you don't feel like cooking? The hostess and guests interviewed mentioned everything from making grilled cheese, quesadillas, and mashed beans on toast to ordering takeout.
When I don't feel like cooking, my requirements are dirty the least number of dishes as possible and do minimal, if any, chopping. In the best-case scenario, I'll have some variety of leftovers waiting in the fridge. In fact, now my weekly meal prep involves making a bulk salad like today's recipe, in anticipation of a few upcoming meals where I won't feel like cooking.
With its spiky flavor from dill, lemon, and capers and a chewy-crunchy contrast from dried figs, toasted almonds and roasted romanesco, this is a fun salad to eat. While delicious enjoyed immediately, I appreciate having leftovers for those hurried lunches and tired, uninspired dinners. On these occasions, I'll use this salad as the base for a quick bowl meal with the addition of a few toppings; avocado, soft-boiled egg, other cooked protein and/or a grain. It's also great wrapped in flatbread or stirred into scrambled eggs.
This is what meal planning is all about. With a little advance planning, we're rewarded with an effortless, satisfying meal in just minutes.
But I want to hear your ideas! Let me know in the comments below.
What do you cook when you don't feel like cooking?
If you'd like more quick-cooking inspiration, check out the Midweek Dinner series where I enlisted the help of fellow bloggers to share their go-to weekday meal solutions. And if you're also a fan of bulk salads, you'll find much more inspiration here.
A member of the cruciferous family, romanesco is a cross between cauliflower and broccoli with a sweet, nutty flavor. As with fellow members of the cruciferous family, romanesco packs a good dose of Vitamin C and K as well as phytonutrients and antioxidants. But if you can't find romanesco, cauliflower, broccoli, or Brussels sprouts make an equally delicious substitute.
Roasted Romanesco with Almonds, Capers and Dill
Notes: The recipe calls for dried dill, but fresh dill works just as well if you have it on hand. Add, to taste. If you can't find romanesco, cauliflower, broccoli, or Brussels sprouts make an equally delicious substitute.
- 1 head romanesco
- 1 Tbsp. + 1 tsp. ghee, divided
- 1 tsp. extra-virgin olive oil
- 1/2 cup (76 gr.) whole almonds, roughly chopped
- 3 plump large dried figs, diced
- 2 Tbsp. capers
- Juice from 1/2 juicy lemon
- 1 1/2 tsp. dried dill
- 1/4 tsp. salt + black pepper, to taste
- Preheat oven to 200 C/400 F
- Cut romanesco head into florets and chop tender stem and outer leaves. Place on a large roasting pan and toss with 1 Tbsp. melted ghee and a generous sprinkle of salt and black pepper. Roast for 12-15 depending, until fork tender but still with a bite. Transfer to a large mixing bowl.
- In the meantime head a medium skillet over medium heat. Add olive oil and chopped almonds. Toast for 5-7 minutes until golden brown. Remove to a large mixing bowl with roasted romanesco.
- Place skillet back on heat, reduce heat to medium low and add remaining 1 tsp. ghee and diced dried figs. Stir and cook for 1 minute until figs soften and warm through. Remove from heat and stir in capers, lemon, and dill.
- Scrape into bowl with toasted almonds and romanesco. Add 1/4 tsp. salt and pepper to taste. Toss to combine and adjust seasoning, adding more lemon, dill, capers, or a drizzle of cold-pressed olive oil, if desired.