20 Sampler

Ingredient Guide + Quick Tips
Ingredient Alternatives Quick tips and Buying Guide
1 cauliflower broccoli, kohlrabi,
romanesco
Look for firm heads of cauliflower without brown spots. The easiest way
to break down a head of cauliflower is to use a paring knife to cut out
the core, leaving you with large florets you can then size down as
needed. In fall look out for colorful varieties in purple, green, and
orange.
2 chard spinach, kale, beet
greens
Chard is much less assertive than most leafy greens, and more tender
too. It cooks up quicker and its stem is full of flavor and shouldn’t be
wasted. Flavor differences between red, rainbow, and white are so mild
that any variety will do.
3 cilantro mint, basil, parsley Cilantro loves cool weather, so now is the time to try growing a pot or
just buy a bundle or two. It keeps longest in a cup of water with a plastic
bag over the top. If you are a supertaster and cilantro is not tasty to you,
use an alternative– parsley is the easiest 1:1 ratio swap.
4 ginger garlic, lemongrass,
cardamom
Fresh ginger is mega cheap and significantly stronger than any powder.
It’s super easy to peel if you use the back of a spoon to gently scrape the
skin off. Grab a knob and snap off what you need for each recipe.
5 lime lemon The punch of fresh citrus that begins to ripen in fall and lasts through
spring is a light during the darker months. The prices will drop and the
quality in stores will rise. If you happen across other lime varieties in
well-stocked grocery stores, farms, or international markets, don’t pass
them by. There are some fun flavor twists.
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