Me six months ago: Cooking is my meditation.

Me six hours ago: For delivery, please...

I know I’m far from alone in that sentiment. Preparing at least 3 meals per day -- from scratch -- tends to feel pretty burdensome after now 2 months of practice. And online food shopping now finds me in fits that I used to reserve only for eBay auctions. Who would’ve ever thought that arugula could be as elusive as a mid-2000’s FP Studded Heart Denim Jacket?

Though I love it still, cooking is an art that I do NOT want to see compromised by its necessity. So it’s helpful to have new ideas, to keep things fresh.

Three of our most beloved Philadelphia-based restaurants came to my rescue by sharing some of their best “quick fixes,” recipes that require about 5-7 ingredients each, with minimal prep time and rave-worthy results. Add these to your routine, so you can keep perfecting your craft in the kitchen.

2 bunches scallion, chopped (roots and tips trimmed off)
Juice of 2 limes
1 inch piece of ginger, minced
1/2 cup tahini
1/2 cup olive oil
3/4 cup water
2 tsp salt

1.Place all ingredients in a Vitamix, blender or food processor, and blend on high until smooth. (If using a food processor, make sure to microplane ginger in, rather than adding it in minced.)
2.Taste and add more salt if you'd like.
3.Enjoy over just about everything; grain bowls! Greens! Lettuce cups!
4.Store in an airtight container in the fridge for up to five days.

1 15.5 oz can cannellini beans (but any beans will do)
1/3 cup olive oil
1 cup medium red or white onion, diced
2 large garlic cloves, chopped but not too finely
1 rib of celery, medium diced
2 anchovy fillets (optional)
1/2 tsp fresh ground pepper
1/2 tsp crushed red pepper

1.Place all ingredients except for beans in a small sauce pot. Cook until light brown.
2.Once light brown, add 1 tbsp fresh rosemary leaves. (Feel free to substitute for oregano, thyme, any dry herbs you like.)
3.Continue sautéing for 60 seconds. Add beans and all juice. Rinse bean can with 1/2 cup water. Add that as well.
4.Add 1/2 tsp kosher salt. Add 1/2 tsp lemon zest.
5.Bring to a simmer, then bring heat to low and put a lid on it.
6.Let cook for 15 minutes, stirring occasionally.
7.At the end of 15 minutes, toast a piece of bread.
8.As an option, add greens to the beans -- broccoli rabe, kale, spinach, whatever you have.
9.Add 2 tbsp fresh lemon juice.
10.Allow greens to cook until nice and wilted. Once greens are wilted, check for salt.
11.Add 2 tbsp olive oil. Ladle approx. 4-6 oz over toast.
12.Top with fresh black pepper and a little olive oil.
*I usually top mine with a fried egg.

2 cups assorted mushrooms
6 garlic cloves, thinly sliced
2 tbsp soy sauce
1 tsp brown sugar
3 tbsp cooking oil
3 pcs dried chili or chili flakes
Salt and pepper

1.Heat up wok until smoky hot.
2.Add cooking oil and wait until the oil is super hot.
3.Add mushroom sautéed for 2 min.
4.Add garlic and chili.
5.Add seasonings. Adjust to taste.
6.Garnish with scallions or parsley -- whatever you have in the fridge.