My son was born just as the first quarantine was getting underway, so this past year has been spent not only navigating some “weird times”, but also the highs and lows of new motherhood. These life changes have inevitably adapted our families' eating style as well. As a chef in my past life (pre-2020, who remembers that?), my daily “mise en place” relied heavily on shallots, garlic, and lemons- now it also includes carefully sliced grapes and cheerios. So a grocery haul needs to check a lot of boxes: keeping a ravenous toddler and mostly plant-based foodie parents happy, supplying both local veggies and lemons, offering a good kosher salt and cheerios, and ideally be delivered to the back door. Needless to say, I’ve been more than just a little grateful that the Daily Market exists.
A few of my favourite go-to’s: Diamond crystal kosher salt is a must, R62 hummus (my old stomping grounds!) dried french lentils (Veggie burgers, soups, sides, bowls!) and House of Yee dumplings for when we’re in a pinch. Any vegetables from local farms. I always have chickpea flour around to whip up a few soccas, and cashews for a solid vegan caesar dressing or alfredo sauce. I’ve been loving the True Nosh mixed grain rice as a base for bowls. We go through a loaf of Anita’s sourdough a week! And these enchiladas have been on rotation in our home for a while now. They do take some time (and strategizing around naptime in my case), but are so worth it. They’re delicious, our 1 year old actually likes them, and they make awesome leftovers.
Be sure to check out (and shop) Bonnie's Enchilada recipe!