I love designing kitchen flows that support happy humans. Since we have to cook and eat, why not set up for a pleasurable experience? My strategy is to think about the big picture first, what’s important to me, and the values I’m going to live by. When I do this, I’m all set up to make the moment by moment decisions. Chaotic becomes calm and now we can have some fun. Here are a few of my efficiency projects in progress.

Implement a daily reset routine

After dinner, I reset the kitchen for the next day. I have a four song playlist perfect for the work. First, I unload the dish drainer, set out the breakfast dishes, do the remaining dishes, wipe down the counters, put towels in the laundry, clean the sink, and sweep the floors. When I wander in to make my tea in the morning, I’m greeted with a clean kitchen, which makes me so happy.

Daily deep cleaning

I do a daily deep clean of one annoying area for 15 minutes. It’s become a pleasant ritual while listening to a podcast. I’ve eliminated the big spring clean, and that’s okay by me.

Simplify grocery shopping and meal prep

I only buy groceries with less than three ingredients on the label. This method saves money and simplifies meal preparation. By focusing on whole foods, I’ve built a pantry base that supports homemade meals. Do I panic or feel guilty if something comes in with five ingredients? No. I currently have a jar of sweet pickle relish that slipped in. The point is, I buy food to make meals with, so if I’m going to eat it— I’d better be willing to make it. I’ve bought this way for so long that it’s no big deal and I can’t imagine doing otherwise, but rest easy, because I never expect others to do it my way.

Optimize kitchen layout

My frequently used utensils and measuring cups are in “Handy Land” on trays which hold Lazy Susans. I never have to dig through drawers, the trays are easy to clean, and the countertop is extra deep, so they can sit out of the way.

Choose efficient appliances

I’ve chosen small multi-functional cooking appliances. I want to be able to move my oven around, even outside, so I keep my Breville on a cart in my pantry and roll it out as needed. I use induction burners, an Instant Pot and a fuzzy logic rice cooker for 100% of my cooking. These energy-efficient models save on utility bills, and if they wear out, I can afford to replace them.

Storage Solutions

• I’m using a clear plastic three drawer cart that fits under my sink. Dish rags in the top drawer, nice linen in the second and cloth shopping bags in the bottom. Three categories that were my bane and now neatly kept.

• I’ve recently put my home office in my pantry—a laptop and a shallow box for papers. It’s so wonderful to use the computer as needed from the kitchen.

• I’ve transformed my sink area with two liquid soap dispensers. The blue one says “Dishes” and the yellow “Hands.” They’re refillable, but best of all, I keep them in the sink! No more soap squirts to clean up, or bottles to look at.

What kitchen solutions are making your life happier?

Sweet Potato and Kale Salad with Lemon and Fennel Sauce

From Community Cook’s “A Taste of Africa” recipe pamphlet you can find the complete collection here: https://www.foodcoop.coop/community-cook

1 large sweet potato, diced with skins

1 bunch Italian kale, finely cut

1/2 cup chopped parsley

Sauce

1 clove garlic, minced

Juice and zest of one lemon

1/3 cup extra virgin olive oil

1/4 teaspoon cayenne or red chili flakes

1 teaspoon fennel seed

2 teaspoons paprika

1/2 teaspoon sea salt or more to taste

• Bring a large pot of water to a boil, add a teaspoon of sea salt. Add the sweet potato, bring back to the boil and time 5 to 7 minutes or until fork tender. Skim out with a strainer or spider, and add to a large shallow salad bowl. Add the kale to the boiling water and time, when it returns to a boil, about 6 minutes, or until tender. Remove in the same way. Cool and squeeze any excess water out. Add it to the salad bowl.

• Meanwhile, grind the fennel, cayenne, salt and paprika together in a spice grinder. Blend in a small food processor, the ground spices, garlic, lemon juice, zest, and olive oil.

• Pour the sauce over the vegetables and add salt if needed.

• Serve with protein of choice.