As you have probably noted, one of my favorite things about being in DC this year is having proximity to my friend Anne. I adore our dinners and chats for so many reasons: first, because we share so many interests (how many food bloggers do I know who also used to be editors?), second, because we can transition from goofy to serious within moments, and last, because we’re both experiencing the crazy journey into healthcare: Anne, as a dietetics and public health student, and me, as a post-bacc, pre-med.
Anne and I love to try new restaurants together, but tonight, we really just wanted to cook. We live close to each other, we’re both students (read: on a budget), and we love creating fast, easy recipes anyway. This morning, over email, we did a quick fridge inventory together. Anne: mixed greens, spinach, string beans, tomatoes, salsa, canned beets, 2 sweet potatoes, dry lentils, brown rice, brown rice noodles, chia seeds, slivered almonds, nutritional yeast, coconut oil, hemp oil, olive oil, lemon juice, balsamic vinegar… etc etc. Gena: greens, zucchini, cooked green lentils (probably 2 cups or so?), romaine lettuce, arugula, cherry tomatoes, nuts and seeds galore, leftover odds and ends, including red pepper, broccoli and snap peas, and fruit. What would you have made?
We pondered it a bit, and decided to use my cooked lentils and Anne’s sweet potatoes, and make a sweet potato, lentil dish, and brown rice dish with hemp seeds and gingery vinaigrette, along with some sort of beet, string bean, and arugula/spinach salad. Read more...
