Hello autumn! One reason I haven’t had as much time to share recipes here is that I’m training for the 2012 New York City Marathon. I put that in italics because I need to emphatically remind myself, otherwise it doesn’t seem real. It’s crazy! I’ve been running regularly for over 10 years now, I do one or two half marathons every year, I thoroughly enjoy a Saturday morning 10-mile run. But the thought of doing 26.2 miles in one morning has always seemed like some cruel joke on an athlete who didn’t comprehend what he’d committed to when he signed up. Have you done a marathon before? Do you have any tips for me?
So check back on November 5th to see if I’m, you know, still willing to use my legs in order to get places. But the reason this pertains to vegetables and veggie burgers is that I’m running on behalf of the Lower Eastside Girls Club, which means that in exchange for a bib number in the marathon, I’ve agreed to raise money for them. And this is actually a fun distraction from the running: I’ve organized an exciting fundraiser for next week in Brooklyn, called “Veggie Burger Night” at 61Local. I’ll be making three different veggie burgers, and all the proceeds from the sales will go to the Girls Club. If you live in the area, please come! It’ll take place next Thursday,
October September 13th, starting at 7pm—click here for more information about the event and to RSVP. (You don’t have to RSVP, but it would help me a lot in terms of making enough veggie burgers.)
And with that, I again don’t have a recipe, but I have what I hope are some inspiring Instagram shots of recent lunches. The very top photo is a salad made from grilled zucchini, Turkish eggplant, juicy corn, market tomatoes, and lettuce, and a spicy Tahni dressing. The one just above is a salad from the other day that I really loved: cold leftover black beluga lentils on some exquisite salad greens, with sungold tomatoes, red onions, cucumber, feta, and a bit of cilantro; the dressing there was just a few drops of red wine vinegar and spicy olive oil—nothing else was really necessary.
Above here is one of my favorite meals of the summer, mostly because of how I ate it: My friend Lesley and I take a day trip out to Fire Island every summer, and I usually make some kind of pasta that we eat there, before the waves, in the sun… This year’s iteration was spaghetti with zucchini, corn, mint, pecorino, and red pepper flakes, and will forever be referred to as “Beach Pasta.”
And then this is more prime summer produce just doing its thing: yellow watermelon with cherry tomatoes, picholine olives, pickled red onions, feta cheese, a bit of mint, over mixed greens and dressed with lemon and fruity olive oil. Looking back over these meals, I can tell already that I’m going to miss summer.
Holler in the comments if you have any specific questions about these dishes!