I’ve been reading An Everlasting Meal by Tamara E. Adler the past couple of weeks and it was really nice to spend the weekend thinking about process instead of recipes. I focused on the veggies that came home from the market and went about washing, cooking and storing them right away. I cleared the fridge to make room for the batches of beans, quinoa and salsa that will help us get through week and was left with a smaller (and more manageable) batch of raw veggies to experiment and play with.
Cooked/Prepared on Hand
Red Pepper Sauce
Onions (Spring, Red, Yellow)
Greens (Kale, Chard, Spinach)
Citrus (Lemons, Oranges, Grapefruit)
+ Lentils, Rice, Noodles in the pantry
I used to balk at the thought of weekend cooking, resisting that I had the wherewithal to create a wonderful meal every day of the week. And now? Now, I know that my weekend cooking is a living and breathing list of the plan for the week that is based in our kitchen’s realities and that my dreamy lists of recipes are not as practical as that. I started the ritual of prepping lots of veggies as soon as I got home from the market a few years ago after watching this:
It is what has made the weekly bushel of CSA veggies manageable in our lives. It didn’t click till halfway through my current read that it, too, was Adler.
Happy cooking and eating this week.