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What does “feel-good food” mean? It depends on whom you ask. That’s why each month our Feel-Good Food Plan—with delicious recipes and a few wild cards—is hosted by someone new. This month our senior recipe editor, Liesel Davis, is sharing the recipe that lets her cook once and enjoy a homemade dinner all week.
I want to be a super woman. Really I do. But at some point in my adult life, I had to concede that you just can’t do it all—and why was I that naive to try? As we say in my family, “Give up. You can’t win.” (We are a group of stubborn, overly determined individuals, who tend to persevere beyond reason, so we laugh.) And though I have learned to make concessions, I still aim for those occasional smart wins where I can save on time and still meet some of my lofty goals. One goal is making homemade meals. Another is squeezing a rainbow of vegetables into those meals. But often making something new from scratch most days just isn’t reasonable with my schedule, and I’ve learned to lean on dishes that can hold well over several days and are also chock-full of the delicious nutrients I crave.
Enter this surprisingly rich vegetable soup. The produce here bridges late spring and early summer and takes advantage of what’s in season for both. The beans and zucchini hold up well in the roasted-tomato-boosted broth, while the addition of barley or farro make the soup hearty and filling. The flavors blend further and get even better after sitting in the fridge, meaning I’m not sad eating this soup the day after I make it, or the days after that. And though I consider making this soup a small investment toward helping my future busy, and hungry, self, it’s also just fancy enough to make for a cozy gathering, especially when I make the cheesy pistou to spoon on top.
These are the colorful, healthy meal prep recipes I turn to again and again, like Ginger-Garlic Chicken and Vegetable Stir-Fry and Just-Keeps-Getting-Better Lentil Salad.
More Feel-Good Finds for the Month
I buy this dish soap by the gallon, quite literally. The grassy citrus scent turns washing dishes into a pleasant ritual. I thrive on scent. It immediately ups my sense of well-being, plus this is a hardworking soap that can tackle almost any situation. And I appreciate that it’s made with upcycled glycerine, derived from Further’s partner restaurants’ used cooking oil. (It’s a by-product of making biofuel from the oil, so the fuel goes to cars, and the glycerine is used in soap, which the restaurants can then use in their washrooms.) The entire production process is conscientiously thought-out to reduce waste and enable reuse.
I’ve lived in rural places and big cities, near pastures and parks and not much nature at all. What has remained consistent is that a short walk by even a spot of trees or some lapping water can be curative for me. A diminutive park is steps from my apartment and I have made it a habit to get out for a midday turn most days. As the seasons change, I watch the hellebores turn to daffodils to pansies. And witnessing the autumn busyness of falling leaves become winter’s bare trees never disappoints. Squirrels chasing down acorns and seeds in jerky animatronic movements, dogs bounding around as if the world carried no sorrows, daisies nodding their heads in a breeze are my visual reminders that life is good, even when it doesn’t feel so.
I find the rose water Mymouné distills far superior to most. It is light and elegant in its purely floral scent and taste. Taking just a whiff from the bottle is transcending and soul-righting. While it can bring life to many desserts and drinks, I often simply add a small splash to whipped cream for spooning over berries, and may admittedly enjoy an even larger splash in a glass of water. Talk about making a workday feel like a spa day.
Next Time
July’s Feel-Good Food Plan will be hosted by cookbook author and recipe developer Alexis deBoschnek, who’s sharing the quick dinner that makes the most of her garden. We’ll see you then!