There are some weeks where you
think you have it all together, and then the week hits you like a freight
train. And so, that grocery run that you thought you'd get to on your way home
from work gets pushed off two days and suddenly you find yourself standing in
your kitchen at 6 pm trying to figure out a last minute dinner. If you're tired
of rotating take out, avocado toast, and cereal into your mid-week dinner
scramble, I suggest keeping a couple things on hand, namely some
fridge-friendly veggies such as kale or broccoli (something that can hold its
own in the crisper for the week), green onions, olive oil, and a variety of
spices. Add bananas, baby carrots, apples, and almond milk creamer and you
have my must-have kitchen staples that remain permanent fixtures on the weekly
grocery list.
Greens
and Things is the catch-all name I’ve given to my one-pan sautéed creations,
most of which begin with a dash of olive oil and whatever veggie I happen to
have on hand. You can get creative with other items from the pantry like beans,
artichokes, capers, marinated red peppers, pickled asparagus, etc. You can also
toss in all kinds of leftovers like cooked edamame, leftover rice from last
night's take out meal, half a container of leftover cooked tofu, baked
potatoes, etc. Skillet meals are the best for cleaning out the fridge and
utilizing what you have on hand.
Here's
the recipe for my most recent Greens and Things creation.
Ingredients
4
tablespoons olive oil
1
bag shredded Brussels sprouts from Trader Joe's
4
green onions, thinly sliced
4
oz. pre-cooked edamame
1
teaspoon red pepper flakes
1
teaspoon garlic powder
2
tablespoons lemon juice
Fresh
ground pepper, to taste
Heat
the olive oil in a frying pan. Add the Brussels sprouts and sauté on high heat
for about 8-10 minutes until the Brussels sprouts are crispy. In the last two
minutes, or as the Brussels sprouts near being done, add the green onion and sauté
for another couple of minutes. Once the green onion is somewhat translucent,
add the edamame and spices. Cook for another minute or two until the edamame is
warm. Remove from heat and add the lemon juice and fresh ground pepper. Serve
immediately as a side dish, or plate with a fork and dig in as your main!
