This may reveal my food nerdiness, but one of my favorite weekend activities is going to the farmers’ market and building menus based on the items I discover. I find that cooking is not only therapeutic, but also helps me feel more in control of my diabetes.
This past weekend I picked up a variety of seasonal citrus, Asian pears, spinach, carrots and Swiss chard. I sautéed the chard with onions, garlic and chickpeas thanks to a recipe I found on Orangette. The dish was delicious, especially with the fresh lemon juice, and I served it with quinoa.
A day later, I used five cups of my fresh spinach in a dangerously good Smoked Gouda Mac and Cheese from Cooking Light. I served the pasta with braised carrots with butter and a drop of maple syrup, a recipe from Mark Bittman’s “How to Cook Everything.” I’ve never prepared carrots that way and loved how the preparation brought out the vegetable’s natural sweetness. Yum.