A little bit of this, a little bit of that. Katherine’s delicious and virtuous shredded beet and carrot salad, seasoned with lemon juice and parsley; River Cafe-style navy beans, simmered until just tender (stewed with fresh bay, tomatoes, swiss chard, and butter; a similar recipe here); roasted beets with orange blossom water, pine nuts, dill, and sunflower oil; a few new potatoes roasted in duck fat and sage. It was pretty good eaten warm and fresh the night I made it, but even more satisfying when consumed right out of the tupperware the next afternoon, at room temperature.
Love the plate. Who’s china is that?