| Daikon radish: “I shred these onto sandwiches, eat as crudités, or use in chunks in stews.”
Garlic: “Of course.”
Kale: “I use kale for everyday steamed greens or as a raw chiffonade in soup.”
Miso: “Great for soups, spreads, and baking.”
Nori sheets: “Super nutritious and useful for snacking and garnishing.”
Nuts: “Especially almonds and walnuts.”
Olive oil: “Pure oil of the highest order is a must for any kitchen.”
Pickles: “I especially like Maine Coast Sea garlic kelp pickles, or Angelica’s marinated beets.”
Winter squash: “My favorites are butternut, buttercup, kabocha, and pumpkin.” Source: Leslie McEachern, owner, Angelica Kitchen.
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