Last week I was humming and hah-ing about what to make for dinner - something that has been happening more often than not these days. I went on social media to rant about this conundrum, that even someone who loves cooking, food, and nutrition as much as I, still experiences what I am calling The Feb Fatigue. My excitement for cozy winter cooking has started to dwindle, I’ve cooked most of my go-to comfort foods and eating with the season is feeling limited ie. boring. Especially with this unusually warm weather, I’m ready for more green, fresh, raw even; but all that mother nature is giving is sweet, earthy, starchy, sigh. So there I was sitting at my counter, staring down a winter squash that my Nana had (generously) pawned off on me at our last visit. I went to the fridge - half a cucumber, a quarter of a cabbage, half a bunch of wilting cilantro, an avocado that was almost past its prime…and it dawned on me…duh!
Tacos! One of my favourite clean out the fridge meals, (tied with a frittata, but more on her another time) and a preferred way to tackle a large squash that is taunting you when you aren’t in the mood for a soup. But this solution is of course not limited to squash, and will really work to tame any rut you’re in with a vegetable. There are a few components to this meal, that could seem overwhelming, but I promise you its NBD. The beauty of it all, and why I call this a solution, as opposed to a recipe, is that the variations are endless and the formula will really lend itself to whatever is going on in your fridge and pantry. It’s a great way to make a delicious plant based meal that’s full of fiber, flavour, and texture; and you will truly feel like a sustainable king for using up every little odd and end. So trust your gut and have fun with the framework!
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