I wrote last month about this “New Now” being a good time to go off-script. In the kitchen, this means tossing aside all fears of inedible outcomes in favor of exploring the creative side to cooking (nobody is coming to dinner so might as well loosen those apron strings a bit!). Outside the kitchen, “going off-script” means doing something your former way of life never would have conceived. It’s full-on embrace of right now. So what have you tried?
Me? Well, I’m certainly not the Alex Honnald of “going off-script.” I took my semi-big leap to a new endeavor a few years ago and that journey is still unfolding. But in this current climate, big is not the point. New is the point. So I wrote my first-ever Medium article last week—a prelude (of sorts) to the Off-Script Ovation Salad recipe below. It’s a light-hearted, fun food piece with some good meal prep tips (check it out here if you’d like). “Old Me” would have over-scrutinized the purpose and never found the time. “New-Now Me” thinks why the heck not? I’ve long admired Medium‘s position as an outlet for pure, uninhibited expression. No time like the present to jump into those waters!
Among my other “firsts” this month was teaching a handful of virtual kids cooking classes. Man, what a blast! “Old Me” would have stressed about the platform (“Zoom? Are people Zoomed-out?”), my teaching abilities, making my lessons distinct vs. everything else online these days. “New-Now Me” thought, “Fill the void. Figure it out. Learn and adapt.” It’s not often, as adults, that we give ourselves the freedom to learn through experience—so maybe this time is a bit of a gift?
I’ve said it before, and I’ll say it again—the kitchen is a great place to take-on new experiences. I’ve already mentioned my Off-Script Ovation Salad recipe which you could literally make anew every week—that’s the point! It’s a “How-To” for meal-planning your way to a big, delicious end-of-week salad (and, it pairs nicely with my Creamy Yogurt Citrus Vinaigrette).
Then, I thought this “New Now” could use some grilling recipes (any excuse to get out of the house!). These recipes are more than just an excuse—they’re fan favorites. Something about the bright flavors and colors seem to coax brighter moods… and maybe brighter days (or is that just wishful thinking?). Last-up, I’m sharing my Spring Onion & Dill Dutch Baby. Perhaps you’ve had a sweet variety Dutch Baby in your past (quite spectacular!). Well this one is similarly crusty and poofy, but savory and designed for dinner. It’s simple, light, and hopefully brings a few new spring-time ingredients into your repertoire.
