Food Rules


Food rules daily life. I spend a quarter of my waking life—or more—dealing with it: planning it, shopping for it, eating it, cleaning up after it.

Food Rules is also the title of Michael Pollan's pocket guide to eating. In it, sixty-four “personal policies” guide one’s food choices around a central tenet: “Eat food. Mostly plants. Not too much.” I’ll be using this handbook as an initial foundation for this blog, adopting one rule per week to incorporate into my daily life.

Finally, food rules. That is, I like food, so let’s eat!

–Annlee Ellingson

What’s for dinner: Restaurant-Style Vegetables

modified from a recipe by Jonathan Waxman, A Great American Cook

12 radishes, trimmed and halved or quartered if they’re large
1 can garbanzo beans, drained and rinsed
1 red bell pepper, stemmed, seeded, and cut into bite-sized squares
1 green bell pepper, stemmed, seeded, and cut into bite-sized squares
1 medium zucchini, cut into half moons
1 medium yellow summer squash, quartered and sliced
1 medium green-striped summer squash, quartered and sliced
8 purple potatoes, quartered
1/2 small cauliflower head, trimmed into florets
1 small broccoli, trimmed into florets
4 Tbs. butter
salt and pepper
1/2 pint heirloom cherry tomatoes
1/2 cup chopped basil, rosemary and Italian parsley

Bring two large saucepans of salted water to a boil. Add the potatoes to one pan and cook for 5 minutes. Add the radishes and cook for 5 minutes more, until both are tender. Drain well.

Add the cauliflower and broccoli to the other saucepan and cook until tender, 5 minutes.

Melt the butter in a large skillet over medium heat. Add the peppers and squash and cook for 5 minutes. Season with salt and pepper and add the blanched vegetables. Cook for 5 minutes more or until all the vegetables are tender.

Check the seasoning, stir in the tomatoes, beans, and herbs and heat briefly to warm. Serve.

Tagged: recipeJonathan Waxman

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