Dregs to Dinner
Today I'm cooking with a mostly empty jar.
There’s inevitably a teaspoon inside any given condiment jar that refuses to leave even after I’ve scraped it down with my small spatula. And being physically, emotionally, financially, mentally and spiritually unable to throw anything out ever, I have no choice but to make salad dressing directly in the jar to evict it by means of emulsification. This morning I opened the fridge and found a mostly empty Dijon mustard next to my 1:2:2 vinaigrette (maple syrup:olive oil:ACV) from last week, as though they knew their fate and were waiting patiently to be combined. After a shake and taste, I threw in extra black pepper, a generous spoonful of nutritional yeast and a dash of ranch seasoning blend.
The result is what I’d call Caesar adjacent, so I think I’ll keep tonight’s salad simple: buttercrunch lettuce from the yard, salted + drained raw zucchini ribbons, half a stale baguette torn into small croutons and roasted in the oven. Depending on my fEeLiNgS, I may also add scallions, castelvetrano olives and/or Greek feta. Did I mention this is my second busiest work week of the year? My mood and energy levels are on a roller coaster, baybeee! On the side— crispy vegan chicken nuggets and blood orange Spindrift.
Reminder that I’ll be OOO tomorrow for work! See ya back here on Monday.