Food for Thought Friday: intuitive meal of the day + see you Tuesday?!
Hi friends!
First - a quick reminder: I’m teaching another zoom cooking class on Tuesday 5/25 - no prep required, I will coach you through cooking something intuitively from whatever you have in your kitchen! Thanks to those who have already signed up - we had a BLAST last time and I can’t wait to do it again! Check it out and consider signing up here if you’re interested:
Intuitive Cooking TONIGHT! - happening 5/25 around dinner time, wherever you are! (Two different time slots - for my people on all coasts or in between.) Hope to see you there!
Second - I have a big update to tell you about... and it's taking longer to write than I would like. This update is worthy enough that it deserves as much time as it needs... and it needs another week. So, today I am going to simply tell you about the intuitive meal of the day that I made this morning!
I've been eating a LOT of salads lately. Read: lazy cooking, though it also seems appropriate because of spring.
One of my favorite underappreciated salad bases is radicchio - a bitter, purple "green." One thing I love about it is that you don't really have to wash it because its leaves grow SO tightly together that no dirt can get inside. It lasts about a week in the fridge, maybe longer if you store it in a vejibag. It's bitter, so when you are sick of your normal salads this will REALLY change things up.
Radicchio pairs amazingly well with balsamic - the sweetest of the vinegars - and today I made a very simple salad of radicchio, avocado, balsamic, olive oil, salt and pepper. I meant to cut up a fresh apricot for on top, but I ended up just eating it on the side. An apricot REALLY would have made this good though.
It doesn't seem like much, but this really hit the spot this morning and took me about 5 mins to make. Great ingredients, paired strategically and simply with other great ingredients is what I'm all about! (And I'm excited to help you bring this strategy to life on Tuesday in your own kitchens during Intuitive Cooking TONIGHT! Don't forget that subscribers get a discount, use the code READER at checkout for $11 off.)
If you're not as into radicchio but still craving a salad, check out these other ideas (dang I really write a lot of salad content!!!):
All photos are taken by me and recipes written by me, unless otherwise noted.
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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worthmaking, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!
I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone! Check out this article about them.
