An impromptu trip to Portland’s farmer’s market yielded a lovely bunch of kale rapini. I don’t think I would have purchased it had the sky not clouded over and poured in an instant. Not that it wasn’t attractive, but my heart strings were being pulled by a chicken liver pate a few booths back, at Chop. Had the down pour started then, I’d be waxing poetic over charcuterie.
Kale rapini can be interchanged with broccoli rabe, which is the road I took. Amending this epicurious recipe http://www.epicurious.com/recipes/food/views/Broccoli-Rabe-with-Bulgur-and-Walnuts-241334 to feature red quinoa instead of bulgur and sherry vinegar instead of lemon juice, and pistachios instead of walnuts. Warm, it makes a fantastic side, but, isn’t not enough on it’s own.
The rest of my bento is a showcase for and empty fridge. Simultaneously trying to not throw away half my produce drawer and get more raw veggies in my diet, I fixed up this carrot cashew dip, http://www.wholefoodsmarket.com/recipes/2866, cutting out half the apricots, and adding a dollop of red miso. Warm, the mash tasted like Play Doh. Or, what I remember Play Doh tasting like- salty and warm from being held captive in my hands. Given a night to mellow out, it tasted sweet and savory all at once atop a cool slice of cucumber. Better for me than the box of emergency chocolate stashed under my desk.
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