In honor of New York's fashion week I watched The September Issue. It's a brilliant documentary about Vogue's largest and most influential edition of the year. It's fascinating to watch even if you aren't deep into the fashion world. The Color Blocking shoot, which was quite contentious in the doc, inspired my cooking over the next few weeks. Peep the trailer and my take on the concept.
Mac, Cheese, & Tomatoes.
Flax Oatmeal w Dried Cranberries
Roasted Golden Beet, Carrots, & Purple Potatoes
Onions & Orange Pepper
Pimenton Perch & Purple Potato Hash
Teriyaki Tilapia w Steamed Spinach, Garlic, & Orange Peppers
On The Vine Tomatoes, Mesclun Lettuce, & Organic Ciabatta
So as I've mentioned before, Sundays have become a big cooking day for me. And if I'm not watching an old movie, I'm listening to one of my favorite djs on BBC 1xtra, Benji B. His show is a mix of dubstep, hip hop, broken beats, and soulful wickedness. It makes for a cool, smooth afternoon. I've also been exploring new spring salad ideas. My new favorite is a combo of shredded beets & carrots with a basic dressing of roasted garlic, lemon juice, honey, & sesame seeds. It's great on it's own and on sandwiches.
Sundays have become my day to listen to good music, watch an old movie & peacefully prepare for the week. This includes cooking a few dishes to get me through the first part of the week. The past two Sundays I've been roasting beets, carrots, & yukon gold potatoes. Scrub, peel, & chop the veggies. Place in a bake/roast safe dish. Drizzle with olive oil, season with fresh garlic, & season with kosher salt & cinnamon. Pair it with a protein and you've got yourself a meal!
Roasted Garlic
Roasted garlic in 4 easy steps: 1. Preheat oven at 400 degrees 2. Peel garlic 3. Chop the top off
4. Drizzle with olive oil 5. Wrap with foil and bake for 30-35 minutes
