At times in November, it felt near impossible to eat healthfully when I was surrounded by stuffing and gravy and cookies and pie. I felt like this month I was perpetually swaying between a dessert table and a deep need for fresh fruits and veg. While it felt harder to stick to my CSA routine in between all of the holiday travels and festivities, I was also dying to try new recipes for all the guests my family entertained at Thanksgiving. Clearly, there was a lot of push and pull this month.
I realized that the ying and yang of this month - if you will - also held true for the flavors I was craving and for the pace I wanted in cooking. When I tried to narrow down my favorite recipes from November, I instantly gravitated to a heaping, heartwarming bowl of sweet potato chili. Then I remembered how much I loved the zingy, bright flavor of the wild ginger green smoothie. I loved the super efficient make-ahead vegetarian bento box lunch as much as I took pleasure in the long, methodical process of creating a new recipe for mizuna with tarragon and capers. I took comfort in the familiar - coconut curry soup - as much as I did new flavors, like broccoli paired with buttermilk.
It strikes me that the beautiful thing about cooking is that it's endlessly adaptable to your moods and the seasons. I took full advantage of that freedom this month.