Cinch! by Cynthia Sass

Author:Cynthia Sass
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2011-12-05T16:00:00+00:00

1. Start with produce. Choose either something that’s in season or something you’re craving. When you buy seasonal, locally grown fruits and veggies, they’re allowed to achieve their peak ripeness, nutritional value, and flavor; you won’t get these benefits from produce that has been picked early and artificially ripened, since it’s shipped hundreds or thousands of miles from where it was grown. I love thinking up different ways to use a fruit or veggie while it’s available fresh at my farmer’s market, and by the time it’s out of season, I’m ready to move on and explore the next set of crops. There’s just nothing like crisp summer cucumbers, a crunchy fall apple, or fresh spring asparagus. But if you’re really craving blueberries in the middle of January, grab a frozen bag and plan the rest of your meal around them.

2. Add a whole grain. Run through your list, and decide which grain makes a good fit for your fruit or veggie. This is where texture and temperature come into play. Do you want to combine cooked veggies with hot, fluffy quinoa or pair fresh salad greens with crisp, crunchy whole-grain crackers?

3. Choose your lean protein. Think of your protein as more of an accent to a meal than the main event. Scan the list, and think about which protein complements your produce/whole-grain duo. Most proteins are like a pair of black pants—they go with just about anything! For example, top your quinoa and cooked veggies with a half cup of edamame, or garnish your salad with three ounces of cooked shrimp.

4. Pick your plant-based fat. Fat lends flavor and texture to the meal and generally serves as either the “condiment,” like sliced almonds over a salad, or the means to cook or dress veggies—for example, the extra-virgin olive oil used to sauté spinach or dress it as a salad.

5. The secret weapon: Choose your SASS. Which of the five seasonings adds the pep or kick that brings it all together? Remember, it’s okay to use more than one. I love to make salad dressings with balsamic vinegar, blood-orange juice, garlic, and fresh basil or with lime juice, cilantro, and minced jalapeño.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.