Two threads weave over and over again through The Essential Garden blog:
- Search for, familiarize yourself with and use only the freshest, local seasonal ingredients; and
- It’s easy to eat well.
If I’m constantly thoughtful about the staples that are in the larder (in this case, pantry or frig), I have an immediate and ongoing resource from which to draw to create a great, easy and quick meal.
About twice a week I buy seafood… fish or crustaceans or scallops… so I have solid fundamentals. Even in seasons other than summer, great vegetables are readily accessible.
I always have onions, shallots, red and gold potatoes, lemons, limes, garlic and fresh ginger in the refrigerator, among staples in other categories.
So, a quick saute in olive oil of minced shallot and grated ginger, finished with the juice of 1/2 lemon or lime and 1-2 Tbsp butter becomes a compote, the ingredients for which can be increased for more than one serving. Season lightly and set it aside. Rinse sea scallops (3-4 per serving), pat dry and season with salt and pepper. Saute for 4-5 minutes total cooking time in olive oil until just tender. (You now know what to do with winter greens, so no explanation is needed.)
My new mantra is it’s easy to eat really, really well, no season excepted.