watermelon cucumber salad

We’ve decided to spend as much time as humanly possible at the beach this summer, which has led to my other new favorite habit: grabbing a few cookbooks I’ve been meaning to go through and reading them en route. In the fleeting moments when the kids have limited their bickering in the backseat and the traffic isn’t too terrible, when I’ve been away from my laptop and the kitchen for enough hours that I’m ready to absorb new inspiration, I find myself more open-minded and curious to try new recipes than I am, understandably, in the thick of deadlines and or hangry o’clock, approximately 6:15pm when dinner is nowhere near done.

basically all you need

Two weekends ago it was Saladish, a cookbook from Ilene Rosen, who is the chef and co-owner of R&D Foods in Prospect Heights, Brooklyn and previously did a 15-year stint as the savory chef at City Bakery, creating a salad bar with a cult following. This book is a natural progression. “All of the food I really like to eat and make is saladish,” she says in the intro, something I immediately related to. To me, salads are meals and meals can be salads, and only a fraction of them really need leafy greens. Layers of grains or roasted or raw shaved vegetables plus something pickled or punchy and something crunchy and herby and a good vinaigrette; I ate lunch 15 minutes ago and I literally made myself hungry again typing that.

watermelon triangles

I struggled a little as the book continued because I kept running into ingredients I didn’t keep around, pappadum, green garlic, makrut lime leaves, Chinese preserved cabbage, pea greens, and honestly, this is barely the tip of the iceberg. There wasn’t a recipe that didn’t have something that required an extra grocery run (easy for me to get in NYC, but still, I am lazy, and even when I overcome it, I know you guys would appreciate me finding alternatives) but wait, come back. You see, the sun was shining in the windows, little puffs of popcorn clouds dotted a blazingly blue sky, the shore towns were approaching, and I decided to stop being such a curmudgeon and look beyond these sticking points, which in many places are merely accents or extras. And here, at the base of each recipe, I found a dozen things I couldn’t wait to make.

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