As a food-editor-slash-lifestyle-media person, there’s plenty about myweeknightroutine that admittedly isn’t typical.
I go to a lot of after-work events, most of which serve food.
I often have random ingredients lying around my fridge, leftover from recipe development orproduct sampling.
Andrew Purcell, Carrie Purcell
I also live in NYC, which means I go out to eat a lot with friends and coworkers.
On those nights, I am absolutely the most stereotypical single twenty-something, city-dwelling girl.
I usually don’t want leftovers.
I gravitate toward recipes that either don’t have manyingredients, or call for ones already in my kitchen.
And,most importantly of all, I don’t want to wash more than one pan.
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Leftover veggies and grains with either an egg on top or some rotisserie chicken is my favorite no-recipe dinner.
Some days, though, I want to eat something that’s a little more creative and…composed?
As in, an actual recipe.
Really, the keys are minimal effort and minimal cleanup.
)we love seeing what you make, and we’re always here to answer questions!
If you have another grain cooked, go ahead and just substitute it.
because, no, it’s not.
The thing is…carbs are good.Carbs are important!
It also adds yet another texture to an already fun-to-eat dinner.
While other grains sit well in the fridge, both white and brown rice dry out pretty quickly.
That shouldn’t stop you from making it for dinner.
Really, though, good-quality, whole-grain bread is a great source ofcomplex carbs.
And look, I love sweet potatoes and farro (have I mentioned that I love farro?)
The other great thing about good bread is that it actually has a decent amount of protein.
And veggies, because, always.
