Last night we made Grilled Napa Cabbage with Chinese Mustard Glaze and Scallions for dinner. So good, but sooo spicy! I am notoriously stringent with my recipe-following, so it was not confident improvisation that lead to my usage of ramps instead of scallions—it was my inability to correctly identify most produce.
The surprisingly hearty cabbage was accompanied by Crispy Roasted Cauliflower. I've always been in awe of the deliciousness that was the roasted cauliflower dish on Longman & Eagle's dinner menu, but after roasting my own I realized that it's not very hard to make this vegetable taste amazing.
In the process of researching recipes for the detox, I accidentally started using an app called ZipList. Seriously, everyone should download this thing immediately. You can create a virtual recipe box, create a meal plan, and organize a grocery shopping list. I stuck to the list and spent so much less money at Whole Foods than I ever have before—plus now when I open the fridge I don't just stand there and stare blankly at its contents wondering why the fuck I bought beets. Now I know! I bought them for this salad! And we're eating it on Friday for lunch.
Also, I should probably ask MCC if he minds that I'm borrowing this mantra:
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