On Wednesday, I was a part of the Family Food Summit, a multi-day conversation with leaders in the field about feeding one's family. The Summit featured such experts as Laurie David, of "The Family Dinner"; Rachael Hutching, founder of La Fuji Mama; and Catherine McCord, of Weelicious.
I was on the line with Michael Ruhlman, and we were talking about dads in the kitchen. My hat goes off to the Family Food Summit founder, Melissa Lanz (of The Fresh 20), for including men. If we are going to change the way we eat in this country, we have to start with the way it is cooked, and that starts with who is doing the cooking. It's a man's job now.
The Summit ended on Thursday, but all the conversations are archived and available for free. I encourage you to go and check it out. Michael and I were asked about managing weeknight dinners, and we both had good suggestions. He said that when you're making something, "make double of it." To which I added, "use your freezer." My black beans, dhal, and bolognese all freeze well, and if you freeze them in small quantities, can be defrosted on a weeknight in less time than it takes to order take out.
We were feeling pretty good about our approach when someone on the line (it might have been Michael) mentioned vegetables. They don't freeze well. That's true, but Santa Maria recently came up with a shrewd solution--eat them raw.
The other night we were tired, pressed for time, and hungry. She washed and chopped and put together a kale salad before I could bring a pot of water to boil. She dressed it with olive oil and lemon. According to her, the lemon juice softens the kale and "cooks" it, like ceviche. I tried it. It's no Fly Sky High Kale Salad, but it's a whole lot less work, and if you have a craving for green vegetables in a hurry, it is just the thing.
Raw Kale Salad
- 1 head Lacinato Kale, washed with the stems removed
- 1 lemon, juiced
- Olive oil
- Salt and Pepper
Chop the kale (a chiffonade is best, but that might take a bit of time) and dress it to taste with the lemon juice, olive oil, and salt and pepper.