This lunch was born of a fridge desperation moment. I hadn't bought anything for lunches this week and had to come up with something. Fast. I had some cooked marrow beans, blanched green beans, and mizuna in the fridge. I chopped the green beans and mizuna and layered them with the beans. A jar of tuna in oil that had been looking for a home called out to me. This went on top of the salads along with a dollop of garlic dressing.
The cake slices are chocolate olive oil, and the recipe will appear in Merrill's and my upcoming book—out this fall!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now