RECIPES

LunchDEC 27

Antipasto Platter

Salty, creamy, pickled, fresh, and good bread nearby — my favorite kind of cooking when I don't want to cook.

LunchDEC 26

Tomato Salad

Ripe tomato wedges, red onion, vinegar, basil, and gremolata — a salad with nowhere for a disappointing tomato to hide.

LunchDEC 25

Beet Salad with Goat Cheese and Balsamic

Red and golden beets, green apple, arugula, walnuts, and goat cheese under balsamic — a salad that didn't get the mostly-green memo.

LunchDEC 24

Couscous Salad

Pearl couscous with raw-and-roasted tomatoes, crispy chickpeas, cucumber, and feta — a salad substantial enough to be lunch.

LunchDEC 23

Caesar Salad

Very cold romaine, warm homemade croutons, salty Parmesan, and a mayo-based creamy dressing — an ordinary-Tuesday caesar without raw egg.

LunchDEC 19

Vegan Kale Artichoke Dip

A dairy-free take on artichoke dip — sunflower seeds and chickpeas blend into the creamy base, with kale and chunky artichokes stirred through.

LunchDEC 05

Pear Crisp

Quieter than apple crisp — soft, almost floral pears under a crisp, buttery oat topping that makes the whole kitchen smell important.

LunchNOV 26

Carrot Coconut Soup

Carrots, coconut, lemongrass, and curry blended silky — bright and cold in summer, gently warm on an autumn evening.

LunchNOV 07

Baked Japanese Sweet Potato

Whole roasted Japanese sweet potatoes with pale, fluffy, chestnut-sweet flesh and salty miso butter — the simplest five-ingredient side.

LunchNOV 06

Celery Salad

Celery as the main character — with dates, apple, chickpeas, almonds, Parmesan, and lemon dressing. Crunchy, sweet, savory, and much more interes...

LunchOCT 23

Shaved Fennel Salad

Raw shaved fennel with lemon, Parmesan, toasted nuts, and parsley — a very good salad for people who are suspicious of fennel.

LunchOCT 10

Waldorf Salad

Crisp apples, celery, grapes, and toasted walnuts in a lighter Greek yogurt-lemon dressing — the century-old classic that still works.

LunchOCT 09

Kohlrabi Slaw

Crisp, juicy kohlrabi with apple, red onion, hazelnuts, and parsley in a honey-mustard dressing — a very convincing fifteen-minute salad.

LunchSEP 30

Pickled Beets

Refrigerator pickled beets — roasted, slipped from their skins, and submerged in a garlicky cider brine for salads, sandwiches, and straight-from...

LunchSEP 18

Curried Lentil Salad

Ginger-cumin lentils with roasted turmeric cauliflower, golden paneer, spinach, and a serrano cilantro-lime dressing — the lentil salad’s bolder...

LunchSEP 11

Crispy Cauliflower Po' Boy Sandwich

Crispy Creole-spiced cauliflower po' boy with lettuce, tomato, pickles, and smoky remoulade — gloriously, intentionally un-neat.

LunchSEP 04

Eggplant Caponata

Sweet-sour Sicilian caponata — silky roasted eggplant with tomatoes, capers, golden raisins, and sherry vinegar, even better on day two.

LunchAUG 31

Best Veggie Burger

Burger-worthy veggie patties — roasted mushrooms, walnuts, and brown rice with real bite, browned edges, and zero consolation-prize energy.

LunchAUG 21

Corn Fritters

Crispy-edged golden fritters full of sweet corn, scallions, and cheddar — summer corn wearing its best pancake costume.

LunchAUG 19

Marinated Gigante Beans

Big creamy gigante beans marinated in lemon, olive oil, sun-dried tomatoes, garlic, and parsley — a Mediterranean deli jar you make yourself.