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Day 1: What's in the Pantry?

We have an amazing spice collection and aren't afraid to use jarred products, but the bulk of most of our meals at home is... bulky fresh vegetables.  We have stocked up on some veggies, so have enough for the first week.  But many are long-lasting, and I'd like to not use them all at once; if I'm able to shop again later this week to stretch the produce further, I'll take it. Given the uncertainty, I want to not be too enthusiastic about burning down the stocks.

 So, from the beginning, this project is about making good, creative use of what we have and being mindfully indulgent.  The goal is having at least one satisfying, comforting, and delicious meal a day, but not achieving that by using gobs of butter and sugar.  The gobs of butter and sugar will come when the two of us completely devour a Boston Cream Pie for Jeff's birthday, next Monday.  The ingredients are all already on hand.  First thing's first!

 We wrapped the week the way we usually do-- mish-mash of cooked stuff, remixed to be delicious.  And by taking a look back to bits and bobs in the fridge and pantry, rather than digging in to the new stash.

 I didn't plan for this to be a project with photos until Saturday.  Forgive me the Friday lapse.

Egg Muffins
English muffin.  Egg over medium.  A slice of black forest ham and a few renegade American cheese slices purchased for SuperBowl queso.  That stuff is seriously invincible!  

 Big Bowl of Health
Lunch was leftovers from Tuesday dinner, so really, Smaller Bowl of Health.  This one will have to wait until produce is plentiful again, but we recognized that and enjoyed it as we ate.  Our take on a Cambridge staple: Life Alive's old rebel veggie bowl, before the guy from Panera bought them and changed all the recipes.

 Ginger Nama Shoyu Sauce is delicious on everything and easily made from ingredients I always keep stocked.  You could really play around with the sources of acid and sweet and it would still be tasty.

GINGER NAMA SHOYU SAUCE (FOR BIG BOWL OF HEALTH)
1/4 cup nama shoyu (I sub low-sodium soy)
1/4 cup tahini
2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp agave syrup or honey
1-inch piece ginger, sliced
2 cloves of garlic, peeled and sliced
1 tsp lime juice
1/2 tsp sea salt

 Add all ingredients to a blender and puree until smooth and creamy. Makes 1 cup, enough for 4 bowls. Serve over brown rice and combo of blanched veggies: kale, broccoli, carrots, beets. Add tofu and/or avocado. Sprinkle with nooch and enjoy!

Eat! Pizza.
Margarita.  The best frozen pizza, and locally made to boot!  These are a freezer staple for us, and Friday is Pizza Night.  Done and done.  Celebrated the end of the work week pineapple and ice cream.

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