I am a collector of recipes — cookbooks, Pinterest pins, newsletters, handwritten recipes from friends and family — but I’m starting to feel my “collector” status slip into the realm of hoarding because I tend to forget to actually make the meals I get so excited to gather, read, and organize.
So I’m challenging myself to a 30-day Recipe Challenge. I’m not going to go full on Julie & Julia on you, my readers, but I want to use this blog as accountability for doing what I say I’m going to do!
Over the next 30 days (because that seems like a reasonable amount of time, and leaves days for going out and preparing some old favorites), I will prepare at least one meal from:
- each of the seven cookbooks I have here in New York,
- one meal from four of my food-related Pinterest boards (Spring Recipes, Recipes for Any Time of Year, Baking, and Breakfast),
- one meal from my recipe binder,
- and one recipe from my Splendid Table newsletters.
That’s 13 recipes in 30 days. Totally doable.
In fact, I’ve already begun.
Last night I made Heidi Swanson’s Kale Salad with Toasted Coconut & Sesame Oil from her book, Super Natural Every Day. This cookbook was a wedding gift from a great friend of mine who has great taste. I’ve made a few recipes from the book, and all of them have been easy to make and delicious. The kale salad was no different — simple, healthy, and tasty. The sesame oil and coconut added some richness to offset the bitterness of the kale. The sauce also has soy sauce, which made it delightfully — but not overly — salty. I served the kale-coconut mixture (which was baked in the oven) over brown rice instead of farro (that’s what I had on hand), and it was perfect.
Stay tuned for the next 12 recipes this month!