I’ve been reading a book by Tamar Adler called An Everlasting Meal, and what I love about it is the generalized sage advice:
- Don’t know what to eat for dinner? Put some water on to boil and by the time it’s ready you’ll have found something in the cupboards and/or fridge.
- Who says you have to have lettuce for it to be a salad.
- And the biggest one I’m channeling today: prep AND COOK your veggies ahead of time.
With the exception of lettuce, I’ve always resisted prepping my veggies ahead of time even though it is often touted as a way to save time, money, and one’s waistline. I didn’t think it actually did much of any of that for me. What’s 2 minutes to chop an onion? But Adler proposes doing all your veggie prep in one go and then having those veggies ready for dishes you make during the week.
Boil the beets (for a quick salad later – toss with olive oil, red wine vinegar, salt, pepper, and a little goat cheese or freshly made mayo if you like), cook the greens (quick frittata or omelet anyone?), and roast the cauliflower, so all you have to do is stick a pork chop in a pan and reheat some things when your belly is loud. Or there’s the vegetarian staple of mixed veg with a poached egg on top; I’ve ordered that in a fancy restaurant and been quite pleased.
Try it! And check out her book. There are no pictures but I like it that way.
This weeks CSA: strawberries, eggs, lettuce, lemons, chard, sugar snap peas, fennel, scallions, green garlic, beets, carrots, rosemary, and there was a cabbage but I swapped it for more fennel.