So I have no stove for the week. Starting Wednesday the building shut off the cooking gas because they discovered a leak through scheduled testing. At first I thought, oh fine, safety first, we'll get takeout or something. But then I heard we may not get gas back for 7-10 days and I was like, DAFUQ??? I still have an InstantPot, an oven, and a microwave so I should stop being such a jerk.
Monday: Ramp pesto farro risotto
Groceries: Farro, stock, wild mushrooms, basil, ramps, Parmesan cheese, pine nuts, olive oil
Make pesto with ramps; it's super EZ! Chop up some ramps (the whole thing, greens and bulbs) with some basil, maybe, plus cheese and nuts. Add olive oil and puree away. I tried to introduce a little more fiber and nutrients into the usual risotto by using farro. I liked the chewy texture, but I was in the minority. Did you know wild mushrooms are loaded with minerals? They are.
Tuesday: Beef paratha tacos
Groceries: Parathas or other flatbread (be creative! go out on a limb! Woo, best life ever), ground beef, onion, chili powder, greens, salsa and/or whatever other toppings you like.
Inspired by Goa Taco I decided to use this Indian flatbread instead of tortillas. It's like the food version of my relationship. I was quite lazy with the filling, simply browned ground beef with onion, cumin and chili powder. But it's just Tuesday, you know?
Wednesday: gyro, shwarma, and falafel from the farmer's market
I had book club that night (The German Girl).
Thursday: Panko-crusted tofu sticks and coconut rice
Groceries: Panko bread crumbs, firm tofu, eggs, rice, coconut milk, broth or stock, greens, condiments of your choice
This was a bibimbap-inspired rice bowl. I cooked brown basmati in coconut milk and a little homemade stock; we love coconut rice this way. I used the InstantPot on the rice setting. Meanwhile I cut tofu into sticks (pat dry, first), dredged them in eggs, then panko crumbs, and then baked at 400 degrees for about 5 minutes each side. Once the rice was done I removed it and used the saute setting to wilt some kale.
To assemble, start with a layer of rice, add greens, then tofu sticks, and top with whatever you like. I topped with kimchi and gochujang sauce.
Friday: Hummus with parathas and green beans
Groceries: Chickpeas, tahini, olive oil, garlic, pita or other flatbread, green beans, ramp bulbs, fresh mint leaves
Well, well, well, if it isn't Cinco de Mayo. We will not be celebrating with Mexican food out of protest. I'm not whipping out my Mexican card just because a bunch of gringos want to get drunk on frozen margaritas and Dos Equis. Instead I'm making hummus (by request) and microwave-steamed green beans with ramps and mint leaves. Yeah, that's right. I'm putting ramps in everything. Because. RAMPZZZ.
P.S. I'll probably make myself a margarita, neat, just because everyone's talking about them today and I am easily suggestible.