I'm in the middle of reading An Everlasting Meal by Tamar Adler and her chapter on vegetables, Learning to Stride Ahead, is teaching me a thing or two. This week I'm doing things her way. She says,
"Each week I buy whole bunches of the leafiest, stemmiest vegetables I can find. Then I scrub off their dirt, trim off their leaves, cut off their stems, peel what needs peeling, and cook them all at once.
By the time I've finished, I've drawn a map of the week's meals and created the beginnings of a succession of them. Then each day I pick up where I left off."
I'm a little out of my element, but since I have a bad track record with making the transition to Spring in the kitchen I'm hoping this might be just the thing, even if a little less structured.
Monday: (giant) lemon fennel beans over rice. I don't love the word giant, but I can't wait to try this recipe tonight.
Tuesday: Vegetable Stir-Fry to be eaten before ice-cream
Wednesday: Greens Gratin -from An Everlasting Meal
Thursday: Heirloom Beans with Leeks from Simply in Season
Friday: End of the Week Vegetable Curry -An Everlasting Meal
p.s. Anyone have a good recipe for fava beans? I've got'em. Now what.