Stock Your Kitchen with Genius
Eat better in 2013 with a fridge full of genius.
ByKristen Miglore
Published On
Every week -- often with your help -- FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
It's Resolution Week at Food52, and we're looking ahead to how we want to run our kitchens, 2013-style.
Today: Eat better in 2013 with a fridge full of genius.
I've been cooking ahead, and I'm pretty proud about it -- but I want to do more. Inspired by our new column Halfway to Dinner and the coming new year, I've started roasting all my greenmarket vegetables at once. Simmering triple batches of farro, or lentils, or potatoes. Washing and slicing a whole bunch of kale, instead of one salad's worth -- to make for faster future meals and show-offy lunches to take to the office.
It sounds rather drab and unspontaneous, but surprisingly, it's the opposite: I find this means I get out of ruts -- when you have roasted squash or braised brisket sitting there, what's to stop you from putting it in hash? Or tacos? Or anything? Here are 11 wintry Genius base recipes to keep on hand (plus ideas for how to use them) to kick off a better-stocked and more lively kitchen come 2013.
- Swirl in new flavors -- like paprika, or gremolata. Add rye or olive croutons. Or just eat it the same, day after day.
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- Snack by fistful. Cereal. Ice cream topping, preferably cinnamon.
- Cold brisket sandwich (with pickles). Warmed brisket and onions on mashed sweet potatoes. Tacos!
- Snack (on crackers or toasts), tea sandwiches, grits.
- Stir into pasta, whole grains, or beans. Pile on crostini. Turn into soup.
- Prep extra of all the components, then upcycle them through the week.
- With soft scrambled eggs. Dressing for roasted carrots. Lamb side.
- Hash. Dark, feisty salads with cress and arugula. Cassoulet.
- Pork side. Charlottes. Grilled cheese. Cake.
