Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it.
in the smoothie. We live in a three-story condo and I have very limited stamina, so each time I go downstairs to the kitchen, I do so strategically. Meaning, I spread my meal prep throughout the day. I wash produce for tonight’s dinner and get some watermelon granita into the freezer. I puree watermelon, citrus, and a few drops of honey in a Vitamix, pour it into a Pyrex baking dish, and find a spot for it in the freezer.
vinaigrette, wash and separate a head of radicchio, and rinse some figs. I store it all in a salad spinner lined with paper towels to stay fresh. I have multiple sizes of spinners in my fridge and find they really help extend the life of produce. My husband and I got the figs fromafter noticing on Instagram that figs were back. It’s a beautiful drive 20 miles north into Rancho Santa Fe, past the polo fields and golf courses, down a winding two-lane road lined with palms and eucalyptus.
Norge Siste Nytt, Norge Overskrifter
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