Photo: Christina Emilie
Julia Turshen believes that vegetables have many lives. Take kale. She'll turn it into a dinner salad one night (like that kale-pomegranate-chicken-caesar salad with pumpkin seeds), but he will not stop there. Rests are folded into cooked rice, cooked into soup with chorizo and potatoes, or baked into a herb-laden frittata.
"To transform food, I use an arsenal of utensils in the pantry: nuts for extra texture and flavor, capers, chilli flakes, garlic, good olive oil, and salt," says Turshen. She fills her fridge with lemons and leaf herbs to create brightness. "With these simple ingredients, you can turn your favorite winter vegetables into all sorts of creations," she says. "Put on some special staples like olives and cheese, and you have even more options." (Related: All you need to cook more to cook more)
As far as the products themselves are concerned, Turshen beats the farmers' markets near their New York home for cabbage, onions, carrots, turnips and turnips in front. She also has Brussels sprouts and winter squash of all kinds. "I also get a lot of peppers," says Turshen. "Everyone sees them as summer vegetables, but in autumn they actually reach their peak." (Related: Moroccan chicken with green olives, chickpeas and kale)
Then there are the seasonal fruits that she loves, especially apples and pears. "They hold each other for a while, so you can buy a bunch," she says. Best of all, she is so versatile that she can prepare multiple meals and desserts by combining them with ingredients she already has in her pantry ̵