RECIPE. Oct 25, 2011

Freedom Vegetable Mix

Freedom. The word immediately sends me into a calm, peaceful state of being. Lets say it again. Freedom. I imagine open skies, silence and no expectations from anyone, including myself. Freedom. I also associate this word with my kitchen and cooking. Lately, however, the words tension, hurry, tired and impatience surround my kitchen. When this happens I pull everything I have out of my vegetable drawer and any leftovers that are still edible and begin scheming. I take a deep breath and just start cutting and frying until dinner is made. Sometimes it is more than a disaster, but often it is something easy and inspiring.

I never thought to share one of these “recipes” with any of you because, well, there is no science to any of it. Then I realized I wanted, more than anything, to share this idea of giving yourself permission to just cut, fry, spice and eat. No recipes, no measurements just you and the food sharing some time together.

At a time when the world seems to desire something indescribable but utopian, I feel the urge to join the movement in my own home. There is a safety and security in making a dish from a recipe that someone else has already figured out and it has it’s place in our lives. There is also so much to be said for experimenting, taking risks and doing something without knowing how much to put in, how long to cook it or how it will taste in the end. It helps you appreciate the process and not be so stuck to the outcome. I think we could all use a little dose of that these days.

Heat oil in skillet and add beets and carrots first and fry until softened (about 5-7 minutes). Add garlic, greens, potatoes/squash, grain, meat and spices and fry another 2-3 minutes. Place in bowls and top with avocado, salt and pepper. Enjoy the taste of freedom.