Get Your Freekeh On with Balsamic Mushrooms, Caramelized Onions, and Feta

Sometimes I do Q&As on Instagram and lots of people have been asking me lately how I shop for the week.

The answer: I do a Supermarket Sweep every Monday at Cookbook in Echo Park. It’s a SuperMarket Sweep because you get the store to yourself, but you only get ten minutes, so you have to go as fast as you can. Here’s my strategy: dry goods first (Rancho Gordo beans, pastas, ancient grains like freekeh (more on that in a sec)), fruits and vegetables next (I load up on as many as I can; I feel like you can’t buy too many fruits and vegetables during Covid, they can go into salads, side dishes, desserts), and, finally, I buy three proteins to dole out over the week. One of those proteins is almost alway sausage because sausages work in soups, pastas, or you can cook them whole in tomato sauce and serve over polenta.

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Spicy Black Lentils with Charred Eggplant and Urfa Chili

Cinderella has to pick lentils out of the fireplace in order to go to the ball (at least in Into The Woods) and for a long time I thought to myself, “At least she doesn’t have to eat them!”

There are so many foods that people associate with “health food,” they’re anything but enticing. Lentils definitely have a prominent place on that list. (The guiltiest offender? “Nutritional yeast.” Can you think of a food with a more awful name? I can’t.) And yet, just like The Best Broccoli of Your Life changed the way we think about broccoli, Ottolenghi has a recipe for lentils that’ll shift them into the category: “Something I really want to eat!”

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