We all know we should eat more fresh, homemade meals, but sometimes schedules can get in the way. After a long day at work, take-out can seem really appealing. New York Times writer Mark Bittman’s latest book, Kitchen Express, aims to make seasonal, healthy eating quick and appealing, with a variety of bare-bones recipes that can be completed in 20 minutes or less.
These recipes are written in an easy-to-digest style, and Bittman keeps the ingredients simple, but they’ll still be tasty because they use quality ingredients. The recipes in Kitchen Express are divided up by season, and with lists of recipes that work for certain occasions: great lunches, the easiest dishes, and those that work as make-aheads for potlucks are all represented. He also provides a list of suggested pantry ingredients that will make getting meals together quickly an easier task, along with a chart of easy substitutions for some ingredients. Each recipe has quick suggestions at the top for ways to customize it or switch it up that won’t add to the cooking time.
Personally, I’m looking forward to trying some of the recipes in the summer section, now that the weather’s heating up. The gazpacho is a great way to enjoy soup in warmer weather, and the zucchini and dill soup is heated but still sounds cooling. Migas with crunchy bread and Swiss chard gives you another option for eating more greens. Grilled veggies with quinoa give you a new way to try the superfood seed, and Bittman’s pasta salad with beans and herbs is a nice choice for barbecues; it has no eggs or mayo, making it safer for a longer time outside the fridge.