At 7:53 Wednesday morning, I took the photo over here on the left. I’ve read that many bloggers prefer taking their pictures in the morning light, but I must admit that I wasn’t thinking about the sunlight. All I could think about was my lunch. It had been the third day in a row of the exact same thing and I could have eaten it all week. The day before, my lunch only lasted in the work fridge until 10:30, then I had to go and get it. So I’ve decided it’s time for a new category on Cheap Beets: My Lunchbox.
Lately, I’ve fallen into bean salads. I soak a cup of beans overnight in a bowl on the counter, cook them in the pressure cooker, and once they’ve cooled down, store them in the fridge until I need them. Of course, you could just open a can of white beans and be done with it.
That cup of beans was enough for three separate lunches for me, so whenever you are ready to make this — it can be packed the night before — I’d suggest using about six ounces of beans.
To those beans, depending on the season, toss in what veggies you have lying around, about a quarter of a cup. Maybe some halved cherry tomatoes, chopped cucumbers, or some steamed broccoli. On top of that I added about a quarter of a red onion which I toasted in the toaster oven at 400F for 8 or so minutes, as I’d learned from Abby’s amazing Tarragon bean salad.
But on top of all that — and what had me digging out the camera at that hour — I draped these zucchini pickles. I wasn’t sure what I was going to do with these when I saw the recipe, but I knew they had to be made. Sweet, sour and salty, these chartreuse pickles would work well on a burger, meat or veggie. I had seen these tossed by their creator, Jason Neroni of L.A.’s Osteria La Buca, with radicchio (which he soaked to take out some of the bite), mint, parsley, shaved Parmigiano Reggiano and olives.
The dressing for the whole bean, veggie and roasted onion salad was a very simple vinaigrette, two parts olive oil to one part red wine vinegar, a chopped clove of garlic, pinch of salt, teaspoon of agave nectar, shaken with a dash of mustard to emulsify.
Bread and Butter Zucchini Pickles
From The Tasting Table, which adapted this recipe from Jason Neroni of L.A.’s Osteria La Buca
1 zucchini, sliced into 1/8 inch-thick discs (a mandolin works best for this)
1 cup white wine vinegar
1/4 cup sugar
1 tablespoon turmeric
1/4 cup yellow mustard seeds
1/4 cup salt
Place the zucchini in a heat-proof, lidded container (I use a cleaned out pickle jar, as a matter of fact)
In a medium saucepan, combine the white wine vinegar, sugar, 1/4 cup salt, turmeric and mustard seeds and bring to a boil. Pour the hot mixture over the zucchini slices. Cover the container and refrigerate the pickles overnight.