“An Everlasting Meal is beautifully intimate, approaching cooking as a narrative that begins not with a list of ingredients or a tutorial on cutting an onion, but with a way of thinking… Tamar is one of the great writers I know—her prose is exquisitely crafted, beautiful and clear-eyed and open, in the thoughtful spirit of M.F.K. Fisher. This is a book to sink into and read deeply.” — Alice Waters, from the Foreword
It's simply a must read. Run to your local bookstore (or drop into your amazon cart) and buy it now.
Today's post is inspired by Tamar's chapter on How To Stride Ahead. She talks about roasting sheet pan after sheet pan of the best vegetables to enjoy all week long. I heard her loud and clear when she sang about eating cold vegetable salads.
Preheat oven to 400 for all recipes.
Cherry tomatoes + zucchini
1 pint cherry tomatoes, halved
1 zucchini, .5 thick coins
1/2 tsp dried oregano
1 tbsp balsamic vinegar
Spread tomatoes and zucchini onto a baking sheet. Drizzle with olive oil, and sprinkle generously with oregano, sea salt, and pepper. Roast for 45 minutes or up to one hour. Remove from oven and drizzle with balsamic vinegar. Set aside to cool.
1 head cauliflower, cored and sliced 1 in. thick
Spread cauliflower onto a baking sheet. Drizzle with olive oil, and sprinkle generously with sea salt and pepper. Roast for almost an hour. Remove from heat to cool. Serve with this yogurt-tahini dip.
1 bunch of beets
Prick each beet with a knife a few times, then wrap each beet in foil. Roast for an hour or longer, depending on the size. Beets are done when a knife easily pierces through the skin. Remove, let cool, and peel the skins off. 24 hours later, mix chilled beets with this pickled red onion.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
This week's Food Matter Project recipe is beet sandwiches. See what the host, Meg, made here and the rest of the participants whipped up here. I wrote about my favorite sandwich filling, the humble beet, last week. If you haven't tried it yet, you should. Simply roast, slice, cool, and pile onto a hearty veggie sandwich. Or eat the remaining beets as a chilled salad like above.