Go Slow

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It’s March first and, maybe it’s just me, but I feel like the year is already zooming by. Ironically, well before the year began I had slated March to be a time when we slowed down here on Nourish Network. Not in the sense of fewer posts or reigned in momentum, but in terms of taking a big breath and diving deeper. Into why fresh, seasonal sustainably-farmed, -caught and -raised food tastes better and is better for our bodies and the earth. Into how our communities are strengthened and nourished when we choose to eat these foods (and, by contrast, are depleted when we don’t). Into where the choices we make at the grocery store, as isolated as they may seem, really do have an impact on things like national health care; global warming; the obesity crisis and hunger in developing nations.

That last sentence may freak you out, but it’s true. Michal Pollan wasn’t exaggerating when he said that we vote with our forks three times a day, and this month we’re going to explore to a deeper extent the wider consequences of the choices we make regarding the food we eat.

But, I believe, that requires us to slow down first. There’s vulnerability in slowing down and allowing for introspection, and I think that’s a healthy place to be as we move ahead into this month. I know it’s where I need to be, and somehow it keeps getting reinforced. By the book proposal I’m working on, about soulfulness and seasonality and themes that resonate to our very core. By the very first My Nourish Mentor group call today, where the enthusiasm and eagerness for deliberate change was electric. By being asked to be part of the leadership team of our local Slow Food chapter as the organization takes dynamic strides towards an exciting vision (you’ll find out more about the Slow Food organization this Friday in a piece by Kurt Friese). All of these experiences are humbling. All are exhilarating. And all require the presence of mind and authenticity of spirit that simply isn’t possible when whipping through them at warp speed.

This week—this month—I invite you all to join me in going “slow.” Does that mean committing to hours a day contemplating Big Things? No; in fact, my schedule is only going to ramp up over these next few months. What it does mean is that we’ll try to catch ourselves when barreling down a well-worn road of habit, take a few deep breaths and, at the very least, notice what we’re doing. At the very best, we’ll change course and, step by step, start carving out the path we really want to take.

Check back frequently on Nourish Network this month to see what we uncover at this snail’s pace.

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Frisee Salad with Lentils and Duck Confit

It’s amazing what you can pull together when you’ve spent time creating tasty basics. Slow-cooked duck legs with fall-off-the-bone meat can live in the freezer until you’re ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing entree in the form of a fresh frisee salad.

frisee-salad-duck-confit-lentil-recipe2 Revelationary Duck Confit legs
1/2 cup thinly sliced red onion
Sea salt and freshly ground black pepper, to taste
3 heads frisée, torn
1/4 cup Mustard-Shallot Vinaigrette
2 cups All-Purpose French Lentils

Place duck legs in a medium sauté pan over medium-high heat and crisp on all sides, about 8 minutes total. Remove to a cutting board, pull meat from bone and shred. Add onion to pan and sauté for 5 minutes, until golden brown.

In the meantime, toss the frisée with the vinaigrette and mound into 4 bowls. Scatter evenly with lentils, onions and duck, and serve.

Serves 4