REMIXES is exactly what it sounds like: recipes from different Menus that are mixed-and-matched with the same waste-not sensibility. These collections are also meant to be a bit more achievable: if Menus are a quarterly endeavor taking a week’s planning, you could pull off a REMIX for Sunday supper: just three or four recipes that pair together nicely.

Cod Broiled in an Aromatic Herb Charmoula
Menu No 6

This needs a grain, so try it with plain wild rice if you don’t want to bother with a full-on pilaf.

For the wild rice:
Bring 4 cups water to a boil with a pinch of salt.
Then add 1 cup wild rice, reduce to a simmer, and cook for 40 minutes.
Drain.

[parsley stems, lemon juice]

Green Beans with Prosciutto and Gremolata
Menu No 2

If you take the wild rice suggestion, then reserve the cooking liquid, top it off with more water, and use that to blanch the green beans. That will impart a nutty flavor such that you could drop the toasted pepitas, or keep them for extra crunch.

[parsley, lemon zest]

Paste di Meliga
Menu No 5

Butter cookies. Make a batch and have them with coffee the next morning.

[egg yolk, lemon zest]

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Wine Pairing by Tomorrow’s Wine

A zesty Albariño, e.g. Alberto Nanclares ‘Dandelion’.

One Last Thing

While everybody is debating whether Cowboy Carter is a country album or not, I’m newly obsessed with Carly Rae Jepsen’s disco album from last year: The Loveliest Time.

Shy boy, stir me up \ Get a lil’ somethin’ for your morning cup.