Monday, March 24, 2014

The Meal Plan | 03.24.14 | Learning to Stride Ahead

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. 

1 comment:

  1. Sandra cooked fava beans recently with a ton of olive oil, onions, cilantro, and served them with pita bread! Yum!