5 recipes
Salads
Tomatoes, fresh mozzarella, basil and olive oil, with nothing to hide behind. There's no stove involved, so the lesson is in the choices you make: ripe tomatoes kept out of the refrigerator, salt given a few minutes to work, cheese that isn't fridge-cold, and basil torn only at the last moment.
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Salads
A creamy, tangy slaw that stays crunchy instead of sitting in a puddle. The lesson here is salting: pulling the water out of a vegetable before it ever meets the dressing.
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Salads
Thin, cold cucumber slices in a sweet-sour dressing with red onion and dill. It teaches two moves you'll use again and again: salting a watery vegetable so it stays crisp, and taming raw onion in vinegar.
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Salads
Greek salad is ripe tomatoes, cucumber, onion, pepper and olives under a whole slab of feta, dressed with olive oil, a little vinegar and oregano. It has no lettuce and no whisked dressing, because the tomatoes make their own. It teaches you how salting and cutting shape a raw salad.
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Breakfast
Stir this together at night and breakfast is waiting when you open the refrigerator. The oats never see heat: cold milk and yogurt soften them slowly while you sleep. Your whole job is the ratio and the seasoning, so the jars come out creamy and spoonable, neither pasty nor soupy.
View recipe · 4 servings