Basically Speaking.

Basics don't have to mean boring. Start by trying vegetables that you remember loathing as a kid or the ones they you've never tried just because you never learned how to cook them. Why? Because your mother probably prepared them incorrectly. There are libraries of books, magazine and (ahem) websites devoted to teaching you how to cook so these dishes actually do taste good.

The best way is to hit the produce section first and fill your cart with interesting items that you sometimes overlook. Try simple substitutes at first, like pre-cut broccoli florets and pre-washed spinach greens instead of relying on their frozen cousins. Once you get used to the change, you may embrace whole carrots, braising greens and even beets! Here's a recipe to get you started. You can use whole cloves or pre-peeled garlic to save time. Either way, this simple riff on simmered chicken may change your thoughts on those boring old basic ingredients. 

Garlic Mushroom Simmered Chicken

• 1 tbsp. olive oil
• 4 chicken legs, thighs attached
• 2 cups sliced crimini mushrooms
• 4 cloves garlic, thinly sliced
• 1/2 cup white wine
• 1/2 cup water
• 3/4 cup California Ripe Olives, whole pitted
• 1 tsp. anise seed
• salt and pepper to taste

Heat oil in a large sauté pan over medium-high heat. Add chicken and brown on all sides for 4-5 minutes. Stir in mushrooms and garlic and cook until golden. Pour in wine, water, California Ripe Olives and anise. Season with salt and pepper to taste and bring to a boil. Turn down to simmer and place in a 375°F oven for 45 minutes-1 hour until cooked through. Serves 4.