Our amazing recipe developer Elyse Kopecky is back from maternity leave with her delicious Foodist Approved recipes. Please join me in welcoming her back and congratulating her on her new baby girl! -Darya
I’m back in the kitchen and now with a baby on board! On June 19th I gave birth to a beautiful baby girl. It’s been a life-changing experience that’s even altered my approach to cooking.
With a whole new appreciation of busy, I can finally understand why many parents revert to frozen foods and takeout. To avoid falling into an unhealthy rut, I now double or triple recipes so that I will have leftovers when I’m in a time crunch. It’s especially helpful to make big batches of things like salad dressing, pesto and sauces, which can be used to quickly turn the mundane into deliciousness.
This week’s recipe was inspired by my latest weekly delivery from my CSA (Community Supported Agriculture), which included freshly dug baby new potatoes, giant fava beans and a hearty bunch of floral basil.
This is the first year I’ve been a member of a farm share and it’s been the best thing ever for insuring I don’t get in a rut of buying always the same produce. Even though I went to culinary school, I still have vegetables show up in my share that I’ve never cooked before.