VOL 26: PEANUTS

For most of us, the peanut operates more as a childhood snack or a condiment in the kitchen rather than as the centerpiece of a meal. But the reason for Miller Union's Chef Steven Satterfield’s attraction to the legume becomes apparent through recipes like Peanut Pasta with Broccoli & Peanut Breadcrumbs and Roasted Delicata Squash with Peanut-Sesame-Squash-Seed Dukkah (see the recipe on the New York Times)—which demonstrates that this nutrient-dense ingredient is as versatile and self-contained as our most relied-upon staples, such as eggs or rice. Don't miss his recipe for Nam Sod on the menu this week!