A favorite way for me to be in the kitchen is also the simplest way: no recipes, no special ingredients, no plan. It starts with hunger, a tugging in my belly that eventually takes over all my thinking so that I have to stop what I’m doing and wander around to see what’s on hand.
This morning I found a ripe avocado, a lemon, and a single piece of stale flatbread on the counter. In the garden, some mint and parsley, and a handful of wee lettuces just poking up. In the fridge a half of a cucumber, a few scallions, some peas, and a few radishes that were just barely on this side of fresh. It’s clear that a springtime salad, something close to but not quite a fattoush, is what’s for lunch today.
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