I love cooking. But I am terrified of long recipes with two dozen-plus ingredients. My motto is: cooking should be fun, and should not be exhausting. After all, I am not a stay-at-home wife, nor a 9-to-5 person. I am a “tech exec”, working in a small startup, which means crazy working hours and unpredictable schedule.
I do not hold a belief that the food should be prepared the same day it is consumed. For me cooking or preparing for cooking in advance is vital. Now I am in the midst of my traditional summer vegetable challenge: the CSA delivery comes weekly, and even with my half-share, there are way more vegetables I can consume.
I do not mind leaving some of the vegetables for the next week or more. But I still need to cook them at some point:). Although I live by myself now, I am making big batches – takes the same time to cook! Then I package the cooked dishes into very small containers and freeze them. This way, I can defrost and warm-up just the amount I can consume with one meal.
This squash-based dish is a perfect side. I gave almost a half of it to Mom, and I froze 5 small containers.
I wanted to eat the kale raw, so I chopped it finely and kept in the container. Later I could add some tomatoes and onions. Or I would add some mango, and jalapeños, and sprinkle it with the lime juice.
And the last one I wanted to show today – a watermelon salad. I wanted to make it for a while, but it was one of those ‘dozen ingredients’ recipe. So here is my confession: I have no idea how much of each of the components I’ve added to my plate. Take a look and judge for yourself 🙂
Ingredients: watermelon, cucumbers, red onion, feta cheese, basil, basil olive oil, blueberry balsamic, a little bit of salt and pepper. Worked for me 🙂